US EDITION OF THE WORLD’S OLDEST MAGAZINE
Food
As a country, Brits love egg mayonnaise. But it’s not terribly inspiring
Olivia Potts
It hits all the notes and contrasts: crunchy and soft, juicy and crumbly, sweet and sour, savory and tangy
I’ve always aspired to be the kind of woman who can ‘just toss something together,’ making a light, fresh, delicious dish with ease
Mary Kate Skehan
The peculiar combination is actually a clever balance of sweet and savory, crisp and yielding
Mint or little fronds of dill are lovely additions, but not essential
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If you need a rule of thumb to use when constructing your salads, think in terms of leaf, grain, protein, and dressing