The Notebooks
by Josée Fiset

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jarred salad

I love the whole idea of the salad in a jar. It’s gorgeous. It’s delicious. And best of all, it redefines the salad, making it new and practical. It can be eaten methodically, one layer at a time, right from the jar, or it can be toppled onto a plate like colourful fireworks! No matter how you choose to eat it, it’s a delight every time. I make several jarred salads in advance to eat for lunch. They keep two days in the fridge. I’m including my salad vinaigrette recipe again. Try it once and you’ll be hooked. The plum vinegar is the key ingredient that makes this dressing transcend the usual olive oil-balsamic combo. Use it with the next three salads and see how versatile it can be.



1. In a small bowl, whisk the oil with both vinegars. Add pepper; set aside.


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