I have a question about the recipe "Celery Salad and Cheese on Toast" from amanda. Can I make the celery salad a night ahead (minus the parsley) and serve at a dinner party? Also: is this better cold or room temp? Thanks!
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Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.
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.
Amanda is a co-founder of Food52.
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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