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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Preheat oven to 425°. Stir together lemon zest and 1 Tbsp. olive oil in a large bowl. Add bread cubes, and toss to coat. Arrange in a single layer on a baking sheet. Bake 5 minutes or until crisp. Let cool completely (about 15 minutes). Meanwhile, combine butter lettuce and next 4 ingredients in a large bowl. Drizzle with lemon juice and remaining 3 Tbsp. olive oil, and toss to coat. Add salt and pepper to taste. Serve immediately with toasted bread cubes. *Ciabatta, focaccia, or country white bread may be substituted.