3. Add the beans, avocado and 2 tablespoons of the chives and gently toss again. (If you want to make this in advance, wait to add the avocado until just before serving; chill the mixture.) ...

1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper. 2. In a medium bowl, toss the watercress with 3 tablespoons of the ...

To make a lemon vinaigrette, combine the lemon juice and shallot in a small bowl. Whisk in the canola oil. Season with salt and pepper. Stir in the chives and chervil.

His recipe is light enough for lunch or dinner on a warm day. It calls for yolks of pasteurized eggs, but if you can't find them, simply omit the ingredient. Serve with warm corn bread sticks or ...

Part of that has to do with the grade of crab (jumbo lump, special white, backfin, claw, etc.), and part has to do with whether the crab is fresh or pasteurized.

This easy 20-minute crab and fusilli pasta salad with charred lemon-Dijon vinaigrette is perfect for elegant summer entertaining IE 11 is not supported. For an optimal experience visit our site on ...

I love a good homemade salad dressing. Salad dressings are so easy to make at home and usually taste 10x better than the store-bought variety (in my opinion!). This citrus vinaigrette is no exception!

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Chef Brian Hale, Monarch restaurant Yield: 4 servings. For the vinaigrette: 1 cup rice-wine vinegar> To prepare the ...