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Velvet must never be pressed with a direct iron
(Note: the cooked ingredients can be made the day before and kept in the fridge as well) Nioise Salad Vinaigrette: 4 tablespoons olive oil 1 tablespoon balsamic vinegar 1 clove of garlic finely chopped pinch of coarse salt 2 tablespoons of fresh copped basil or 1 tablespoon of pesto ** Le Chef's tip for a great salad is seasoning the individual ingredients before composing the salad
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