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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
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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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
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Preheat oven to 450. Whisk oil, vinegar, and garlic in small bowl. Season with salt and pepper. Transfer just over 1/4c dressing to resealable plastic bag. Add chicken and turn to coat. Let stand 10 minutes. Place chicken, skin side up onto lined cookie/baking sheet. Cover with foil. Roast until cooked through, about 25 minutes. Combine salad greens, tomatoes, and cheese in large bowl. Mix in all but 2 tablespoons of remaining dressing. Divide salad among 4 plates. Cut chicken off bone and slice. Place on top of salad. Sprinkle with salt and pepper. Drizzle with remaining dressing and serve.