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Video Notes Fresh bread is too moist and soft to properly soak up the liquid and can throw off the texture of your dressing
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(I also use the lemon zest, too it takes the bright lemon flavor over the top!) Whisk Gradually: Add the olive oil in a slow, steady stream while whisking constantly to create a smooth, emulsified dressing that won't separate
Minced shallot and dijon mustard add savory notes, and help the vinaigrette emulsify as well
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