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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
Long oval pan with rack — poach whole salmon, trout
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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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
Long oval pan with rack — poach whole salmon, trout
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Preheat oven to 325 degrees. Lightly brush the bread with olive oil. Bake for 10-12 minutes, flipping them halfway through the baking and cook until bread is crisp and slightly browned. Meanwhile, place the eggs in a small saucepan. Cover with water and bring to a boil. When water begins to boil, cook the eggs for one minute, then remove them from the heat and allow them to sit in the hot water for 10 minutes. Lightly crack and peel the shells. Cut each egg in half lengthwise. Cut each half in half lengthwise. Then cut each quarter in half lengthwise so that the yolk remains intact nestled in the white of the egg. Spread the crostini with a light amount of caesar dressing. Top with a romaine leaf, followed by smoked salmon and 1/8th of a hardboiled egg. Dollop a half teaspoon of caesar dressing on the egg and sprinkle with chopped chives. Arrange on a platter and serve. This is great with cocktails.