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The egg yolk was the magic ingredient, stabilizing the emulsion and turning it into something so lush and creamy that we're still tossing it with romaine lettuce and croutons nearly a hundred years after its creation
Hanna Lustig is a staff writer at Marie Claire , where she gets to gab every day about the topics she holds most dear: fashion, beauty, and celebrity
They also make this salad feel extra special with minimal effort
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