Cook your dressing, not your vegetables, says Milk Street Director of Education Rosemary Gill. From Southern Indian kosambari to French salade Lyonnaise, there are a lot of examples of this the world over. Here, Rosie demonstrates a warm dressing and cold salad inspired by chef Alon Shaya. Follow her lead and you'll be building salads that really maximize fresh produce all summer long.
Check out our latest issues.