- Salad Bowls (Durable, food-safe for mixing ingredients or serving)
- Endive Corers (Handheld corers for quick preparation of endives and leafy vegetables)
- Salad Spinners (Effective in washing and drying leafy greens to maintain crispness)
- Salad Driers (Used for thoroughly drying vegetables post-washing to retain texture)
- Salad Mixers (Handheld mixers for dressings or homemade salad mixtures)
- Salad Bottles (Reusable containers that keep prepared dressings fresh and easy to dispense)
- Salad Cutting Boards (Quality boards for safe and effective salad ingredient preparation)
- Salad Tongs (Used for tossing and serving without contaminating ingredients)
- Microplane Graters (Perfect for fresh citrus zest or minced cheese in salads)
- Salad Bowls with Lids (Bowls that come with secure lids, ideal for storage of salads and dressings)
- Salad Plates (Stylish plates for serving endive and apple salads elegantly)
- Salad Spoons (Spoons designed specifically for salad tossing and serving with a longer handle)
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1 teaspoon sugar
3/4 cup canola oil
3 heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
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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