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Is a salad dressing just a sauce? Are all sauces also dressings? These are questions I asked myself one 11 P.M. last week in an unconditioned, very hot apartment as I put April Bloomfield’s genius lemon-caper dressing into a hot pan with asparagus—the start of the “sauce” that would eventually coat pasta and my week’s worth of meatlessballs.
We can discuss deeper questions about dressings and sauces—but only after meals for the week are sorted out. Arm yourself with a few batches of April’s dressing/“sauce,” and your week of meals just got a lot better.
In addition to the ingredients for the dressing, pick up the following:
Make the dressing on Sunday. Then through the week, put it to good use:
Tell us: How do you use up the last of your salad dressing?
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