The great part about Heidi's recipe is that you can eat it warm or toss with chopped romain the next day and eat it like a salad
at room temperature (I
suggest keeping romaine in your fridge, it lasts longer than other more delicate lettuces, just
keep in dry).
These bars are a bit crumbly, so I
suggest letting them cool completely, and then
keeping them in the fridge and eating them cold or
at room temperature, not warmed.