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Inside the kitchen at Cafe Napoli
He squeezes lemons into a bowl over a strainer to catch seeds and then, using a whisk, adds olive oil to emulsify the mixture, making the dressing a bit creamy in texture. Davis reserves some of the dressing to later drizzle on the plate and prepared fish. He seasons the arugula with salt and pepper, adds the tomatoes, more seasoning and tosses the whole mixture together.
