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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
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This bright and fresh recipe layers romaine, purslane, tomatoes, black olives, and feta cheese into an elegantly presented Greek salad.
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Get The Hammy Down Recipe from Food Network