The food lab better home cooking through science ( PDFDrive ) 982

combine Set the bowl over a medium heavy saucepan lined with a dish towel to stabilize it and, whisking constantly, slowly drizzle in the olive and canola oil The dressing should emulsify and thicken significantly Season with the salt and pepper The dressing will keep in a sealed container in the fridge for up to weeks; shake vigorously before using This recipe uses a trio of emulsifying agents—mustard, honey, and nuts—and winds up extra-tight as a result ROASTED PEAR SALAD WITH MIXED BITTER LETTUCES, BLUE CHEESE, POMEGRANATE, AND HAZELNUT VINAIGRETTE This is my mother’s favorite salad She asks for it at every holiday meal I would be a bad son if I didn’t include it in this book, since she’s been begging for the recipe for years and I’ve never given it to her This one’s for you, Ma  ... AND HAZELNUT VINAIGRETTE This is my mother’s favorite salad She asks for it at every holiday meal I would be a bad son if I didn’t include it in this book, since she’s been begging for the recipe for years and I’ve never given it to her