This might be sacrilege, but I made America's Test Kitchen's recipe, and at first the dressing was so good, but I guess my palate was exhausted after a few bites of the dressing. I'd like to mellow the dressing a bit. (sorry I can't copy the recipe now, it's paid and I don't have the login on me).
Should I keep more of the oil from the olive oil and pancetta before adding the dijon and ? Use country dijon instead of regular? Maybe even leave out the vinegar? I hate to completely discount this dish, I really loved the dressing at first.
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