- Salad Spinner (Bunch): For efficiently washing leafy greens like escarole without waterlogging them to ensure quick drying for a crisp salad.
- Cutting Board and Chef's Knife Set: Essential tools for cleanly chopping vegetables into the desired size.
- Mandoline Slicer (optional): Handy for achieving uniform cuts of escarole when required by a recipe.
- Salad Servers: Various sizes available for elegant presentation and serving of salads.
- Food Processor (optional): Useful for making dressings or chopping ingredients beyond manual capabilities.
- Salad Bowl: A large bowl to mix all the ingredients of the salad together after preparation.
- Mixing Spoon Set (optional): Ensures clean utensils are used in each step, useful for making dressings or mixing salad components.
- Salad Bowl Dressing Shaker: Tool that helps distribute dressing evenly over salad ingredients without manual tossing.
- Vegetable Trimmer (optional): For creating uniformly thin vegetables quickly and easily according to a recipe's requirements.
2 heads escarole, tough outer green leaves removed, remaining leaves torn into bite-sized pieces
5 sunchokes, scrubbed and thinly sliced
1/2 cup blanched whole almonds, toasted and ground or finely chopped
1/2 cup coarsely grated Tuscan caciotta or cacio di Roma
6 tablespoons Lemon Vinaigrette
Maldon or other flaky salt and coarsely ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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