When you make a nice batch of eggs or meat in olive oil or butter, but don’t use up all the oil then it’s a really good thing to use up quickly in salad. You can deglaze the pan with some vinegar or something acidic like lemon juice and then pour the warm combo over salad greens. This is a common practice in French cooking and makes for one of the simplest, most delicious salad dressings. The dressing is most likely already flavored and salted so there really isn’t much else to do but sit back and enjoy those greens. Worried about wilting the fresh greens? Simply do any deglazing or pouring of warm oil just before eating.
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