It's so luscious that sometimes I can’t help myself. I know what you’re thinking. How can a salad dressing be that exciting? Trust me, this one is. I’m the food director at REAL SIMPLE ...
Chef Justine Doiron stops by the TODAY kitchen to share two recipes from her new cookbook, “Justine Cooks.” She makes a spoon salad and garlic edamame dip. Get her recipes!
Turn on broiler and slide pan just below. Broil until top browns in spots, 1-2 minutes. Serve right away with a green salad or as side for a larger meal.