Now you’ve washed the lettuce and made the Classic Vinaigrette. All that’s left is tossing the lettuce leaves, and this video shows you how to do it perfectly. You think it’s a slam dunk, and it is. But there’s a method, of course, in the French Kitchen!
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.