"When I last made this wonderful salad as part of my Easter dinner table, I had bought too many
ingredients. After the dust settled, I used the same ingredients to make a soup. I sauteed the
mushrooms in butter and when the were nutty and golden took them out of the pan and set them
aside. I sauteed the fennel and the shallots (which I had had"

"This is just so wonderful. The perfect country bread. Very French in taste, too.
It lasts for days! Amazing. I did leave it alone for 24 hours and made it exactly
as Laura wrote it and I am making it for the third time as I type. Oh, do try it!!"

"I've made this several times and I love it. Not only do I love it, but whoever I've had
over and made it for also loved it. It is a fantastic salad!! On the show where she made
this, I believe she drained off the vinegar after it had served it purpose of mellowing the
sharpness of the shallots and then just put the shallots into the dressing. "

"There are two other of Ina's recipes listed which have the recipe for
meringues: Mixed Berry Pavlova and Meringues Chantilly. There is even a video from which you can write down the recipe as well. For the person who couldn't remember the reason for their meringue being chewy, Ina's advice is not to make it on a rainy day. Other chefs agree. "