As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text into English:
Source: Martha Stewart Living, February 2013 15 min 15 min 8 Total time prep Servings Ingredients: 1/4 cup sour cream 2 tbsp fresh Meyer lemon juice or regular lemon juice 1 tbsp red wine vinegar 1 tbsp toasted and coarsely ground cumin seeds 1 1/2 tsp coarse salt 3 tbsp safflower oil 10 cups mixed greens (such as Belgian endive, escarole, frisee, and radicchio) 1/2 cup toasted and chopped hazelnuts
Instructions: 1. Whisk together sour cream, lemon juice, vinegar, cumin seeds, and salt until combined. Gradually whisk in oil. 2. Place greens in a large bowl and toss with vinaigrette until evenly coated. Add hazelnuts and toss to combine. Vinaigrette can be refrigerated for 1 day; let stand at room temperature for 30 minutes before dressing salad.
27.04.2023 @ 06:28
As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text into English:
Source: Martha Stewart Living, February 2013
15 min 15 min 8 Total time prep Servings
Ingredients:
1/4 cup sour cream
2 tbsp fresh Meyer lemon juice or regular lemon juice
1 tbsp red wine vinegar
1 tbsp toasted and coarsely ground cumin seeds
1 1/2 tsp coarse salt
3 tbsp safflower oil
10 cups mixed greens (such as Belgian endive, escarole, frisee, and radicchio)
1/2 cup toasted and chopped hazelnuts
Instructions:
1. Whisk together sour cream, lemon juice, vinegar, cumin seeds, and salt until combined. Gradually whisk in oil.
2. Place greens in a large bowl and toss with vinaigrette until evenly coated. Add hazelnuts and toss to combine. Vinaigrette can be refrigerated for 1 day; let stand at room temperature for 30 minutes before dressing salad.