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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
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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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
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside. Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil. Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.