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Paderno's salad spinners make salad preparation a breeze. They feature an easy push button control, large capacity, are extremely durable, and they have a heavy duty construction with slip resistant feet.
• Dishwasher safe
Delivery Information:
This item ships via Canada Post.
Paderno started in Prince Edward Island, Canada in 1979 with a vision of making cookware so good it would outlast anything in the kitchen. Since those early beginnings, the Pots for Eternity have become famous across Canada and into the United States. Now, as they celebrate their 31st anniversary in business, not only has that vision of excellent performance and outstanding durability been the guiding light in making them Canada's only cookware manufacturer, it has helped them develop an ever widening range of kitchen products that continue to meet that standard.
Radicchio and Belgian Endive Salad with Peppered Boursin Cheese and Balsamic Vinegar
Ingredients (4 Portions):
Balsamic Vinaigrette:
1 cup Olive Oil
1/2 cup Balsamic Vinegar
1/2 tbsp. Dijon Mustard
1/2 tbsp. Minced Shallots
1/2 tbsp. Minced Garlic
Salt and Freshly Cracked Pepper to taste
Salad Ingredients:
2 slices French Bread
1 each small head of Radicchio
1 each small head of Belgian Endive
4 oz. Peppered Boursin Cheese
1/4 cup Fresh Basil Leaves (sliced)
2 tbsp. Soft Butter
1/2 tbsp. Minced Garlic
Salt and Freshly Ground Black Pepper to taste
Method:
Vinaigrette:
Combine mustard, shallots, garlic, and vinegar in a medium sized stainless steel Paderno bowl. Slowly add olive oil in a steady stream while constantly whisking. Season with salt and pepper and set aside.
Salad:
Remove the core of the radicchio and slice into chiffonade. Remove the leaves of the Belgian Endive one at a time. Set 8 leaves of the Endive aside and cut the rest into chiffonade. Wash all ingredients under cold water, spin dry in a lettuce spinner and set aside.
Mix the garlic with the butter and coat both sides of the slices of French bread. Pan fry both sides of the bread in a Paderno Non-Stick pan at medium heat.
Place the chiffonade of radicchio and endive and the basil in a stainless steel Paderno bowl and toss with just enough vinaigrette to coat them.
Place the tossed mixture in the center of four plates. Place on ounce of crumbled cheese on each salad and garnish with a half slice of the garlic toast and two leaves of the Belgian Endive.
Note: Excess vinaigrette can be refrigerated and kept for up to five days.
Enjoy!