Published in Tips and Notes
Just a quick note about salads made with cooked vegetables. In most instances it is better to dress the vegetables while they are still warm, as they absorb the flavours of the dressing better. They are nearly all best eaten at room temperature, but most of them can be made a day or two ahead, refrigerated, then returned to room temperature before serving.
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fruit •mixed nuts •mixed peel •mixed spice •molasses •mozzarella cheese •mushrooms •nutella •nutmeg •nuts •nutty wheat flour •oats •off-dry white wine •olives •onion •onions •onion soup mix •orange flower water •orange juice •orange marmalade •oranges •oregano •orzo pasta •palm sugar •papaya •paprika •parmesan cheese •passata •passion fruit •pasta shells •patty pans •peanut butter •peanut oil •peanuts •peas •pecan nuts •pecorino cheese •penne •peppercorns •petit pois •pickled cucumber •pineapple •pine nuts •pistachio nuts •plum sauce •poppy seeds •pork fillets •pork mince •pork sausage meat •port •potatoes •prunes •pumpkin seeds •radishes •raisins •raspberry •red chillies •redcurrant jelly •red grapes •red onion •red pepper •red peppers •red wine •red wine vinegar •rice •rice wine vinegar •ricotta cheese •rosemary •rump steak •saffron •sage •salami •samp •sausage mince •seedless raisins •self-raising flour •semolina •sesame seeds •shallots •shalots •sherry •sherry vinegar •shrimp paste 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almonds •whole cloves •whole coriander •whole cumin •whole fenugreek •wholegrain mustard •wholewheat flour •wine vinegar •worcestershire sauce •yeast •yellow melon •yellow pepper •yoghurt
