- Mixing Bowls: Essential for combining ingredients like olive oil, citrus juices, dressings or seasonings.
- Salad Spinner: Helps to quickly dry the endive leaves after washing for a cleaner salad presentation.
- Serving Utensils (Salad Bars): Efficiently portions and serves large groups of salad.
- salt bowls: Great for portioning individual servings of salad dressing, ensuring controlled amounts per serving.
- Citrus Juicers: Useful to extract juice from clementines and other citrus fruits key in the vinaigrette recipe.
- Wooden Cutting Boards & Knives: Essential for pre-preparation or slicing ingredients, though not directly used in this salad preparation.
- Glass Serving Dishes: To serve the finished salad in a visually appealing manner on the dining table.
- Salad Bags (for storage): Useful for portioning leftovers into individual servings, facilitating easy transport and consumption later.
2 tablespoons red-wine vinegar
1 teaspoon sugar, or to taste
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
1 3/4 pounds clementines (7 to 11)
2 pounds Belgian endives (6 to 8)
4 pale inner ribs of celery, including leaves
1/2 cup Kalamata or other brine-cured black olives, pitted and cut lengthwise into slivers
1 cup drained cocktail (pickled) onions (5 ounces), quartered
3/4 cup loosely packed fresh flat-leaf parsley leaves
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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