- Ingredients -
Rhubarb Vinaigrette (makes 1 1/2 cups)
3/4 cups homemade rhubarb syrup
1/2 cup olive oil
1/4 cup red wine vinegar
10 fresh basil leaves
1 teaspoon lemon juice
Salad for one
one carrot + greens
2 radishes + greens
1 beet + greens
handful kale
1 strawberry
1 ramp
small handful dried cranberries
sprinkle of pine nuts
- Tools -
Weston Manual Kitchen Kit
Place the chopper attachment into the Manual Kitchen Kit, along with all of the salad dressing ingredients. Once the basil is chopped, replace the chopper with the mixer and beat the dressing for a couple of minutes. Set aside.
Rinse your greens and let them dry.
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We use our Weston Cone Strainer to rinse and drip-dry our salad greens |
Attach the mandoline slicer to the Weston Kitchen Kit with the straight blade attached. Use this to slice your strawberries, radishes, and ramps.
Remove the mandoline and put the chopper back into the Manual Kitchen Kit. Use this to chop up your greens.
Ready to serve! Don't forget to sprinkle with pine nuts and cranberries.
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