The big question about vinaigrettes has never really been "how?" but "why?" Is emulsifying the oil and acid really necessary? Does adding the olive oil and the vinegar to the salad bowl individually really make for an inferior salad? Could every red-sauce Italian joint with oil and vinegar jugs in the world be wrong?| Serious Eats
Sautéed salad? Yep, sautéed salad. This grew out of my aversion to leftover salad. Once the greens, particularly delicate greens, are dressed, I| Eat Or Toss