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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
High smoke point neutral oil — searing, frying, high-heat cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
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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
High smoke point neutral oil — searing, frying, high-heat cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
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Husk and clean the corn. Heat about one inch of water of the stove to boiling. Place three of the ears in for three minutes and remove and put aside. The heat will finish the cooking and the corn will still be crunchy. Repeat with the other three ears. Let rest until they are comfortable to handle. Cut the tomatoes in half and place in the serving bowl. Sprinkle 1/4 tsp in salt and gently stir. (I do this in two parts to better distribute the salt). Put aside. Remove the corn from the husks and place in bowl. When ready to serve cut avocados into chunks and gently distribute. Mix lemon juice and olive oil, gently mix in. Taste, add salt if needed. (I prefer to let guests guide themselves on this.) Will serve four as a main side side dish.