- Kitchen Mixer: For whisking dressings or emulsifying ingredients smoothly.
- Glass Salad Bowl: Ideal for tossing and serving the Winter Salad.
- Stainless Steel Knife Set: Essential for cutting various salad components evenly.
- Mixing Bowls (Set of 3): Useful for preparation steps, such as mixing ingredients or marinating vegetables.
- Silicone Salad Spinner: Helps to dry lettuce and other greens quickly without wilting them.
- Bowl Mixer: For efficiently blending dressings, especially if using nuts, seeds, or hard fruits in the recipe.
- Cutting Board: Useful for cutting vegetables and preparing salad ingredients safely.
- Glass Salad Serving Platter: Perfect for presenting your Winter Salad beautifully.
- Salad Server: Helps to serve the winter salad elegantly without disturbing its layers or dressing balance.
- Kitchen Scale: Useful if you need precise measurements of ingredients, although it's not mandatory.
2 teaspoons finely chopped shallot
1 teaspoon honey
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar*
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup extra-virgin olive oil
3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup)
1/4 celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup)
1/2 Granny Smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 cups mizuna or mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces)
2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
1 teaspoon white truffle oil**
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About