Sure, that’s spring in the air – just ask my daffodils and tulips – but that doesn’t mean it’s altogether warm enough to make crunchy, cold spring salads crave-able just yet. There’s an easy way to fix that: warm vinaigrettes. This month’s Dinner Together recipe combines all of the wonderful things about spring veggies with just enough warmth to take the edge off the still-cold days. This recipe from Fine Cooking magazine originally called for pork to be stir-fried to top the salad, but I like the lighter texture of fried tofu with it instead. If you have vegetarians or vegans at your table, they’ll like this light yet...
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