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Get Pickled Cauliflower Salad with Chanterelles and Fennel Recipe from Food Network
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This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tagliata with Rosemary and Garlic Potatoes Recipe from Food Network
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Get Pear Salad with Gorgonzola Dressing Recipe from Food Network
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Get Beef Burgers with Mushrooms and Aioli Recipe from Food Network
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This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad “I just like it because the endive is not frequently used in salads, and it tends to be a little bitter,” she said “The apple sweetens it up a little bit and makes it more approachable
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Get Straccetti di Pesce Spada Recipe from Food Network
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Get Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest Recipe from Food Network
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Get Creamy Veggie Dip Recipe from Food Network
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Get Balsamic Roasted Beet Salad Recipe from Food Network
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Get Tilapia Milanese Recipe from Food Network