Recipes for the best picnic ever
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Total time: 55 minutes, plus overnight brining and drying time Servings: 4 to 6 Note: From test kitchen director Donna Deane.
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Total time: 25 minutes Servings: 4 to 6 Note: From Donna Deane 1 cup (loosely packed) shredded red cabbage 3 cups (loosely packed) shredded green cabbage 3 cups (loosely packed) shredded savoy cabbage 1/2 cup green pepper, cut into small dice 1/4 cup chopped green onion 1 tablespoon finely chopped cilantro 1 tablespoon chopped tarragon leaves 3 tablespoons best-quality olive oil 2 tablespoons white wine vinegar 1 teaspoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt Cracked black pepper 1.
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Former Test Kitchen director Donna Deane, who retired this year, was one of the best bakers we’ve ever known.
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Classic or gourmet, vegan or not, these salads bring it home, thanks to Porta Via, Nijiya Market, M Café de Chaya, Gus’s Barbecue, Joan’s on Third,
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Looking to set the picnic table with something a little more interesting than the old paper plates?
