19 Comments
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Kate Hill's avatar

I’ve decided to adopt a chunky dressing for the weekend and see how many things I can eat it on, including a crusty fresh baguette. Genius, Emily!

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Kate Hill's avatar

Hi Lonni,

Well I have worked closely with Steve Sando over the years as he developed the Cassoulet beans for Ranch Gordo from local Tarbais beans here. And they did re-publish my Cassoulet: a French Obsession book. So I guess that’s me! Merci.

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Lonni Tanner's avatar

Are you the Kate Hill with recipes on The Rancho Gordo site/and revered in the new bean book? Standing ovation, if yes. Ignore my adulation, if no.

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LisaDuv's avatar
5dEdited

The walnut dressing has such positive associations for me. My kids went a little Montessori school and they served this over steamed kale for parent lunches. Takes me way back!

I have an ancient bag of walnuts in the fridge. Hope they’re still good because I’m running to the kitchen to make this one.

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emily nunn's avatar

They did???? I love Montessori !!

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Alicia's avatar

That tartare sauce vinaigrette would be so good on a warm potato salad.

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Jolene Handy's avatar

That toasted walnut parm dressing is right up my alley.

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Kate McDermott's avatar

" I recently noticed while shaking up a jar of my Usual Mustard Vinaigrette, which I absolutely love, that I was humming 'Is That All There Is' in my best inner Peggy Lee voice. "

I've felt this about wuzbands, too.

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Tracy Owens's avatar

I'm obsessed with toasting walnuts!

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LisaDuv's avatar

Gonna chunk it up this weekend.

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Lou Ann Brown's avatar

I love and use all your recipes. It’s the stuff like that Peggy Lee video that keeps me swooning.

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Susan R.'s avatar

I've had a long week, and was going through deleting all my extraneous emails. I came to DoS, and stopped to read, since your writing always puts my thinking in another place! I'm guilty of the same old dressing, but not clever enough to sing Peggy Lee while shaking the jar. Love both these ideas. Thanks for always delicious food, and a respite from too many other things!

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vicki's avatar

We're getting some really great new-to-us apples right now so I'm eager to whip up the walnut parm thing - I guess it would be a riff on Waldorf salad?

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Emily's avatar

That tartar sauce dressing on salade nicoise??? Yumyumyumyumyum

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Mary Raynolds's avatar

The ‘tartar sauce’ dressing is delicious, but definitely needs to mellow a bit in the refrigerator before using (as noted by Emily). Just made it today.

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Mary Raynolds's avatar

The walnut-Parmesan dressing is delectable. Thank you!!

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Alicia's avatar

My goodness that parmesan walnut dressing is good! I want to eat that on everything forever!

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Anthony's avatar

I am somewhat obsessive about salad dressings and make many experimental dressings, so thank you for this article. I would like to see a monthly segment on salad dressings just too for up my creativity.

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VJ's avatar

That chunk parm walnut dressing is going to be a staple for all my fall salads & roasted veggies!

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