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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Mildly fruity Basque chili — French finishing pepper
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Mildly fruity Basque chili — French finishing pepper
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in a small mixing bowl, whisk all ingredients together, or combine in a jar with a screw-on cap and shake vigorously. season with salt and freshly ground black pepper. place chicken in a large mixing bowl, add several tablespoons of dressing, and toss to coat. the chicken should be evenly coated but not drenched. meanwhile, heat the oven to 350 degrees f. spread almonds on a baking sheet and toast in the oven until light brown, about 10 minutes. mix red bell pepper, cucumber, cabbages, and lettuce. add greens mixture to chicken a handful at a time, tossing to combine. add more dressing a tablespoon at a time, tossing until everything is evenly coated. its ok to go heavy with the dressingthis salad will need it. season with a pinch or two of salt. arrange salad on a serving platter, sprinkle with toasted almonds, and serve.