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Good knife skills are essential in the kitchen. But certain tasks, like getting ultra thin slices of vegetables, are quicker and easier with a good tool. I use to have a mandoline years ago. It was bulky and required setup each time I wanted to use it- I gave it away. This Kyocera Mandolin Slicer is so practical. I leave it in the top drawer of my main prep area and pull it out whenever I want those beautiful professional looking slices of beets or fennel (I used it for the thin slices of my Truffled Zucchini and Fennel Salad). The double edged ceramic blade cut through all those beets on my cutting board in less then five minutes. It’s wonderful for raw vegetable salads. There is another “no set-up” model with and adjustable blade to cut different widths, but I have not tried it so cannot say how well it works.
I have been getting tons of beautiful beets in my CSA (Community-Supported Agriculture) box this Summer. I like preparing raw salads that can highlight the range of colors of the beets. With the Kyocera I was able to slice 3 colors of beets and assemble this salad in five minutes (including washing time for the greens). This one is an easy and elegant addition to your table. I combined the beets with cured olives, wild arugula, and goat cheese. It just needs a little of extra-virgin olive oil, freshly ground black pepper, sea salt, and a squeeze of fresh lemon juice (optional).
This post is linked to The Healthy Home Economist | Monday Mania, A Moderate Life | Two for Tuesdays, GNOWFGLINS | Tuesday Twister and Kelly the Kitchen Kop | Real Food Wednesday.
What are some of your favorite kitchen tools?