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Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto; Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette; Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese; Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons; White Peach Iced Tea ...
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes.
A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
Pasta stans will love our linguine with bacon, peaches and gorgonzola and 15-minute lemony broccolini casarecce, while veggie fans can opt for our shredded Thai salad with avocado or 20-minute ...
Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers. [citation needed] Mizeria – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.
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To serve, combine the potatoes, asparagus/leek, lentils, radishes, dill, and remaining vinaigrette in a large bowl. Season the salad with salt and pepper, and toss to combine. Serve immediately.