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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
You're reading one of recipes available free. Full library with Gastronome.
Grate zest ofone organce into a large bowl, and peel all three oranges, removing sections from the membrane, using a sharp knive. Add the orange sections to the peel. Squeeze the membranesinto the bowl to extract any remaining juice. Add balsamic vinegar and lemon juice drop by drop, and then stir in the olive oil. Toss to get a bit of a dressing going. Season with salt and peepr. Add arugula or lettuce and warm beets, and serve with chopped pistacios and Parmesan cheese shavings.