- Kitchen Knife: Essential for cutting vegetables and herbs with precision and safety.
- Mixing Bowls: Various sizes needed for preparing dressings and tossing salads.
- Salad Spinner: Helps in removing excess water from washed greens, ensuring a crisp texture in the final dish.
- Stainless Steel Salad Servers: Perfect for serving Radicchio Salad as they are durable and easy to clean.
- Mason Jars with Lids: Great for making dressings or keeping salads fresh; also a trendy way to serve salads in restaurants.
- Cutting Boards: Necessary for safely cutting ingredients without damaging countertops.
- Stainless Steel Mixing Bowls: Ideal for mixing dressings due to their durability and easy-to-clean surfaces.
- Measuring Cups and Spoons: Essential for accurately measuring ingredient quantities, ensuring the perfect balance of flavors.
- Mandoline Slicer (optional): For uniformly thinly slicing vegetables like radicchio or citrus for garnish.
- Glass Salad Bowls: Suitable for presenting salads with an elegant touch, particularly if serving to guests.
- Salad Dressing Bottles (Mason Jars): Handy and stylish way to store homemade dressings or to serve them at the table.
3 oranges
2 tablespoons Sherry wine vinegar
1/3 cup extra-virgin olive oil
2 cups (loosely packed) mâche
1 large head of frisée, halved, torn into pieces (about 6 cups loosely packed)
1 large head of Chioggia, Tardivo, or Castelfranco radicchio, halved, torn into pieces (about 5 cups loosely packed)
1/2 medium red onion, thinly sliced (about 2 cups)
1/2 cup Kalamata olives, pitted, halved
4 ounces feta cheese, crumbled
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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