Kudos for nested quotes. Really. We stand together.
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I’m reminded of an Old Order America’s Test Kitchen (old both in the sense of the previous presenter lineup, and the days I was able to get it on TV here) in which one of the cooks gave a tip of using mayo as an emulsifier in vinaigrette.
“There’s a thousand angry Frenchmen outside, Julia!”
“That’s because they want some of my delicious salad. Chris.”
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Hmm. I use mustard as an emulsifier in vinaigrette. In fact when I make mayo from scratch I use mustard as an emulsifier in that.
I believe they covered that, but said it was a ‘weak’ emulsifier. Then again I imagine that depends on how much you add – personally I favour ‘lots’. It’s the traditional one though, I believe. I think they were trying to solve – or create! – the problem of how to get a highly emulsified dressing that’d be stable over a moderate period of time, without using raw egg. But that’s from memory, and it was quite a while ago, so don’t take that to the bank (even if ATK’s credit there is good).
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I remember the Julia and jacques episode of the salads . Julia said to Jacque . " Salads,were for the French. They were for sissies. " Something like that . I loved the way she spoke her mind . Jaques, smiled at her and continued making the vinaigrette.
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@bbqboy Russian Salad 
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I eat a salad daily ! Love … Keeps the engine “clean” …
Ha Ha !!
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The 1st photo is Pan tomaca (toasted bread with tomato, Evoo, Salt to taste and sometimes garlic).
Definitely wonderful however, I am not vegetarian … though I do not like my veggies with ham crumbled on top ! I prefer my Iberian Ham by itself with a wonderful glass of Cava, Sherry Fino or Champagne depending on the occasion.
Gorgeous fotos !!!
Enjoy …
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The moosewood cookbook has a really good Gado Gado recipe which would be fun because almost everything is prepared in advance and guests can add more or less of their favorite ingredients. I think I made saffron rice to accompany. Peanut dressing with steamed and raw vegetables. So good!
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I’ve always wondered how that recipe is - thanks for the mention! Also, welcome!
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This honey, carrot and blue cheese risotto looks interesting
honey, roast carrot and Cashel Blue risotto
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Sounds good
I’m amused by some Indian Russian Salads.
Suggesting the addition of cauliflower, etc
Or pineapple
I was also thinking, maybe I’ll add some Curry powder and mango chutney to the mayo, to make a Coronation Russian salad or Coronation Olivye!
One of my favorite vegetarian meals is falafel with my homemade tahini sauce, hummus, and a Moroccan fez carrot salad.
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The Persian Olivieh
Two we eat often are aubergine puttanesca and vegetarian curry.
Slice aubergine 1/2" thick, brush with olive oil and grill on outside grill or on a ridged griddle plate. Make a puttanesca of olive oil, a bit of finely chopped onion and garlic sweated in the oil, diced fresh tomatoes (with the jelly and seeds), kalamata olives, capers, a splash of white wine, peproncino (red pepper flakes), and skip the anchovies for the vegetarians. Use anchovies if no vegetarians are present. Layer sauce with grilled eggplant. Adding cheese is optional. If using cheese I like sharp provolone.
Curry: dice firm tofu, shake in a bag with cornstarch, crisp it up in a wok with some oil. Add sliced carrots, onions, bell peppers, or whatever trips your trigger and cook everything with curry paste. I like red. Add par cooked sweet potatoes, zucchini, crookneck, or whatever else you like. Add a can of coconut milk, a splash of soy sauce (use nam pla/fish sauce if no vegetarians are present), and a couple of spoons of brown or turbinado sugar. Serve with rice. Top with mango chutney, chopped peanuts, Piccalilli, and coconut.
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Pasta primavera!
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