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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
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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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
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt. Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool strips completely and store in airtight container at room temperature. Cover and chill dressing. Place mache and avocado in large bowl. Add dressing; toss. Season with salt and pepper. Top with tortilla strips.