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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
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
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
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Puree the strawberries in your blender (reserving a few for garnish) on high speed for about one minute. Add balsamic vineger. Slowly add the oil while the blender is on low speed. Add approximately 1 tsp. of sugar to cut the acidity and enhance the sweetness of the strawberries. In a large salad bowl combine baby spinach, red onions (reserve some for garnish) and parmisiano reggiano. Toss with the prepared dressing to taste. Slice the left over strawberries and use these and the left over onion to garnish the salad.