- Kitchen Knife Set (various blade options for cutting)
- Mandoline Slicer (precision slicing of fennel)
- Citrus Juicer (extracting orange juice from fruit)
- Salad Spinner (removing excess water from greens)
- Mixing Bowls Set (3 pieces for ingredient preparation)
- Olive Oil Dispenser Bottle (keeping olive oil fresh and accessible)
- Measuring Cups and Spoons Set (3 pieces for accurate measurements)
- Salad Bowl (large bowl for tossing salads)
- Stainless Steel Serving Platter (presentation of the dish)
- Paper Towels or Kitchen Apron (for cleanliness during food prep
1/4 cup fresh blood orange juice or fresh orange juice
2 tablespoons minced shallots
1 tablespoon fresh thyme leaves
2 teaspoons (packed) grated orange peel
1 teaspoon honey
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh fennel bulb
2 tablespoons chopped fennel fronds
3 blood oranges or seedless oranges
12 cups torn assorted salad greens (such as arugula, watercress, mâche, and endive) or 1 1/2 five-ounce bags mixed baby greens
1 cup chopped green onions
2/3 cup walnuts, toasted
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About