- Mixing Bowls
- Collapsible Salad Bowl
- Cutting Board
- Chef's Knife
- Paring Knife
- Mandoline Slicer (for thinly sliced vegetables)
- Salad Spinner
- Peeler or Vegetable Peeler
- Measuring Cups and Spoons Set
- Citrus Juicer (for optional lemon juice dressing)
- Food Processor with S-Cut Blade (optional for quickly chopping vegetables)
2 cups frozen shelled edamame (soybeans; 9 ounces)
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped fresh mint
1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About