ON THE COUNTER
1. Microplaner
The blades shred the hardest cheese into delicate strands or the firmest lemon into lacy wisps of zest. Microplanes, $12.95 and $14.95, at Williams-Sonoma, Chicago.
2. Mandoline
The adjustable, razor-sharp blade gives paper-thin to 11/4-thick precision slices, and makes crinkle and waffle cuts. OXO Mandoline, $69, at Sur La Table, Chicago.
3. Cook’s knife
This 8-inch knife is lightweight and handles well. Global cook’s knife, $89, at Sur La Table.
IN THE PANTRY
4. Buy the best olive oil in your budget
Laudemio, an exceptionally flavorful oil, has a fresh, grassy aroma with hints of artichoke and pepper. Drizzle over spring soups like asparagus or pea to add depth. $42, at Southport Grocery, Chicago.
5. Tap into balsamic’s sweeter side
Vinegars like Saporoso work nicely with grilled vegetables and meats to add a deep, rich caramel flavor. For dessert: Saute fresh strawberries in the vinegar for a few minutes and serve hot over vanilla ice cream. $39.99, at Fox & Obel.
6. Finish with sea salt
The crystals that form naturally on the surface of salt evaporation ponds come in many varieties, each with a unique taste. To experience its full crunchy texture and flavor, use as a finishing salt on grilled meats. Fleur de Sel, $10.99, and Maine Sea Salt, $10.99, at Fox & Obel.
For a summer treat, cube fresh pineapple into 11/2-inch chunks, soak in good tequila for 1/2 an hour, remove and put on a platter. Squeeze fresh lime juice over all and sprinkle with sea salt. Enjoy.
Putting it all to work: Roasted beet and chevre salad
1) Wash and dry 5 medium-sized red or golden beets. Coat four with olive oil, place on a cookie sheet, leaving half of sheet open for step 2.
2) Peel remaining beet. Using mandoline, slice into paper-thin slices. Line open side of cookie sheet with parchment paper, arrange slices so they don’t touch.
3) Preheat oven to 250. Cook beets for 1 1/2 to 2 hours, checking slices regularly to make sure they don’t burn. Beets are done when easily pierced with a fork. Slices should be crisp. Let whole beets cool, then peel.
5) Assemble by placing one round of roasted beet in the center of a plate. Top beet with a round of chevre. Alternate beet and cheese using 3 beet rounds per salad.
4) Slice one 4 oz. log of chevre (goat cheese) into 1/4″-thick rounds, creating 8 rounds. Slice roasted beets into 1/2″-thick rounds. Use larger center slices, 12 total.
6) Using microplane, zest one lemon over the four salads. Crumble two or three roasted hazelnuts over each salad, drizzle with olive oil and balsamic vinegar. Sprinkle lightly with sea salt. Place one or two beet chips on the top of each stack.
