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cooking.nytimes.com
You may worry about the amount of dressing in this luscious salad, but you’ll find that it is largely absorbed by the potatoes The salad resembles a classic creamy potato salad with lots of crunchy celery, but there’s only a smidgen of mayonnaise here The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh corn is pan-fried with leeks and tossed with a fresh herb vinaigrette. Top with crabmeat for a hearty salad.
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Fire up your rice cooker, it's dinnertime!
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