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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Wash spinach in cold water. Remove coarse stems and discard. Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl. In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend. Add seeded chopped cucumber to dressing and mix. Pour dressing over spinach and toss to coat. Add chopped fresh dill and toss to mix. Serve immediately. If desired, add 1/4 teaspoon of dry mustard when mixing dressing.