- Salad Spinner
- High-Quality Chef's Knife
- Stainless Steel Mixing Bowls
- Glass Salad Serving Dish
- Premium Food Scale (Kitchen Weighing Scale)
- Silicone Salad Spinner Basket and Colander Set
- Wooden Cutting Board with Non-Slip Base
- Sieve or Colander with Mesh Size 1/4 inch
- Glass Mixing Jar (e.g., Ball Canning Jars)
- Salad Server with Leaf-Holding Design
3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano
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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