A question about a recipe: Fergus Henderson's Red Salad

Kristen is the Senior Editor of Food52

added about 1 month ago

Lemon is always great with capers, and herbs like parsley, dill, or tarragon would probably be a nice complement. Other than that, I think I'd keep it simple.

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PamiHoggatt added about 1 month ago

I guess simply pan-fried with a lemon beurre blanc would be nice? Thanks for the inspiration!

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PamiHoggatt added about 1 month ago

I guess simply pan-fried with a lemon beurre blanc would be nice? Thanks for the inspiration!

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Kristen is the Senior Editor of Food52

added about 1 month ago

Sounds good to me!

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