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Along with classics that belong
in any cook's repertoire, there are innovative dressings with international
flavors.
Tossed with salad greens, drizzled over poached fish, pooled around a nest
of steamed vegetables, marinating a rib roast, or glossing a plateful of sliced
potatoes, vinaigrette sauces-when properly created-jazz up the most elementary
foods.
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