Cuisinière à manivelle (Hand Mixer) - Ideal for making creamy dressings and salad vinaigrettes.
Blender - Perfect for smoothies, but also useful for blending dressings or soups if needed.
Whisk (Hand) - Essential tool for emulsifying dressings and other liquid mixtures.
Salad Spinner - Useful for drying freshly washed salad greens, ensuring a crisp texture.
Salad Bowl - A sturdy bowl for mixing and serving the salad, ensuring all ingredients stay combined.
Measuring Cups and Spoons - Precision is key in cooking, especially when preparing salads where ingredient ratios matter.
Salad Dressing Bottle - Keep dressings ready and handy to mix with your salad ingredients.
Salad Serving Utensils - Cutlery that makes serving salads both practical and elegant, such as a Salad Spoon or a Tongs.
Airtight Food Storage Containers - Keep leftovers fresh and portion your salads for later use.
Salad Bags (Ziplock) - A handy alternative to bowls, especially when serving or storing salads on the go.
Salad Serving Plates - Ideal for presenting your Cauliflower White Bean and Feta Salad beautifully to guests.
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
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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