- Mandoline Slicer: For precisely slicing vegetables like cucumbers and asparagus to ensure uniform thickness in the salad.
- Salad Spinner: Used to quickly dry leafy greens, which can be beneficial after washing herbs for a crisp texture.
- High-Speed Blender or Food Processor: Can be used to make pesto or dressings incorporating fresh herbs and other ingredients efficiently.
- Chef's Knife: A versatile tool essential for cutting vegetables, especially when precision is required but not as much as with a mandoline slicer.
- Cutting Board: Essential for preparing salads to keep work surfaces clean and organized.
- Mixing Bowls (Various Sizes): For prepping ingredients, mixing dressings, or assembling the final dish.
- Salad Bowl with Strainer Collar: Ideal for serving salads without water dripping off, keeping everything neat and dry.
- Bamboo Salad Spreaders: For evenly distributing dressings across large bowls of salad or toppings like herbs on a plate.
- Tongs: Useful for mixing ingredients in larger bowls without making a mess and can also help with plating the final dish.
- Airtight Containers (Glass Jars): For storing any leftovers while maintaining freshness, especially if you've made large batches of your salad.
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon
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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