Well now Dorie. A vegetable salad with a dressing of olive oil, lemon juice, salt, pepper and… vanilla? Uh huh. You read this right. I could totally have skipped this week’s French Fridays with Dorie recipe (I KNOW – would have been the first time in four years!) because I am literally so busy that I made this last night. I am NEVER this disorganized. Actually I am not disorganized, I just have too much to do right now and this salad didn’t really speak to me enough to warrant a higher priority than “the night before between 5.30 and 6.15pm (seriously, welcome to my life right now).
It’s pretty, I’ll give it that. I used a vegetable peeler to shave slivers of yellow and green zucchini and a carrot. Nice. But the dressing. Weird.
In the headnote, Dorie calls it “unexpected” yet “perfect”. I’m not so sure. And that’s about all I have for you this week. Onwards and upwards – this weekend, I’m live demonstrating desserts (tarte au citron and pavlovas) at Canada’s Baking and Sweets Show. Wish me luck. Baking in front of a live audience. Gulp.
Get the recipe for Dorie Greenspan’s Vanilla Vegetable Salad on page 114 of Around my French Table.
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