Here's how to make your simple side salad the right way—it's my go-to counterpoint for rich and heavy fall and winter dishes. If you're like most people, you've probably been so hammered by thick, gloppy bottled dressings or overdressed, soggy greens that you've forgotten what a pleasure a nice, light, side salad really is. Note and be warned that the olive oil will congeal in the cold and look pretty gross. Good thing it's pretty easy once you know the basic steps. While it looks nasty, rest assured that nothing horrible has happened to the dressing; it will look completely normal and taste completely delicious once it comes back to room temperature and the oil has "melted" back to liquid. Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine

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