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Andrea_nguyen-very-sml-72dpi

Andrea is cooking teacher, food writer, contributing editor at SAVEUR, and a cookbook author; her latest book is Asian Tofu.

added 8 months ago

How about prepping all the ingredients, refrigerating them separately, then combining at the last minute? That would ensure crispness and reduce your workload right before serving. I'd have the salad at room temp so it goes well with the cheese toast.

Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added 8 months ago

I agree with Andrea. You could prep the ingredients but I wouldn't dress it until the night of the party.

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