Salad Spinner - This handy kitchen gadget helps you dry washed or peeled salad greens quickly and efficiently for that perfect salad texture.
Cutting Board - A reliable, non-slip cutting board is essential for safely preparing your ingredents.
Roasting Pan - A versatile roasting pan can be used not just for the tomatoes in your vinaigrette but also for other ingredients that might need oven time.
Mixing Bowl - Essential for tossing your salad and mixing ingredients together, including the vinaigrette dressing.
Salad Bowl - A sturdy salad bowl that's perfect for tossing your shrimp and vegetable salad.
Food Processor - For making a smooth vinaigrette, a food processor can be very handy.
Colander - After roasting the tomatoes, a colander can be used to separate them from any excess oil or juice.
Whisk - Useful for emulsifying the vinaigrette and ensuring it's well combined with all ingredients.
Measuring Cups and Spoons - Precise measurements are key in recipes, so these utensils will ensure your vinaigrette comes out perfectly balanced.
Salad Dressing Bottle - To keep your vinaigrette fresh and handy while preparing or serving the salad, a dressing bottle is practical.
3 large heirloom tomatoes, halved
1/4 cup olive oil (plus some for brushing)
4 cups fresh arugula
2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
2 1/4 cups fresh corn, cut from cobs
2 1/4 cups diced red bell peppers
2 1/4 cups halved cherry tomatoes
1 pound small cooked shrimp
1 tablespoons Champagne vinegar
1 1/2 teaspoons finely diced shallot
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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