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Actually, I agree. If I do the dressing the day before, with the poached egg yolks,

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Joined: Dec 14, 2005


Posted to Thread #18246 at 6:30 pm on May 23, 2010

I refrigerate it and keep it cold. I only toss it at serving time. If it's a buffet I would toss the salad it in batches, keeping the rest chilled, not just for safety but so it doesn't wilt.

If I use a raw egg yolk as in the recipe, it's only right before serving, and the salad is eaten right away.

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