by ccvideo
Chef Veronica shows you how to make a delicious salad with basil, red peppers, cucumbers, oranges and a rice vinegar dressing.
CHEF VERONICA RAINES: Today we’re going to be making a salad of color. It’s a beautiful dish that’s very high and beneficial antioxidants. Let’s get started.
First we’re going to start with one cup of snow peas. Snow peas are green, bubbly shaped peas. You always want to take off both ends as well as the little, tiny hairy part that is in the middle. You just want to chop it into thirds and then set it aside. You always want to make sure that you wash your produce very well, especially to fight off any extra bacteria, or any kind of pesticides that might still be residing on your vegetables.
Next we’re going to chop up one red bell pepper. You just want to chop the top off and pull the seeds out like so. And then tap it against your palm to get out any of the extra seeds. Then you just want to cut it into quarters and then dice it into slimmers, and then place that into your serving bowl.
Now we need about five or six leaves of basil. You just want to pick all of your basil off its stem and make it into a little pile like this, then roll it up and what we’re going to do is called a shift and nod. So we’re just going to basically slice our basil into thin ribbons. This is going to make it taste really yummy. Then we’re going to add our basil into our serving bowl.
Next we have one cucumber. You just want to chop of both ends of the cucumber. This is where the bitter part is; you want to avoid adding that to anything in your salad. Then you want to slice your cucumber in half, and then slice the half into half moons. The smaller the better, especially for any kind of salad. This way you don’t have any large pieces of vegetables in your mouth at one time. Now you want to add your chopped cucumber into your serving bowl.
Next we have one orange. You just want to chop off the top part of the orange. And then using your fingers, just peel off the skin of the orange. It’s okay to save the pith on, that’s going to save a lot of the vitamins and minerals that are inside of the orange, as well as the extra fiber. Oranges are a great source of vitamin C as well, which is a powerful antioxidant as well as an immune booster. So you just want to make sure you get all the peel off the orange and set aside any of the extra peel. Then just slice your orange into halves and pull out each of the little segments. You always want to find a nice, sweet, juicy orange as well; it’s going to give the most flavor to the salad. Then you can just slice up the orange into small segments and add that into your salad. Also, watch for any extra seeds that might be floating around in the orange. You definitely don’t want to add those into your salad.
Then just to put it all together, we want to add our one cup of sugar snap peas. We’re going to add a little bit of black pepper just for seasoning, and the best part about this dish is we’re not adding any extra fat to it. We’re just going to add just one teaspoon of seasoned rice vinegar. This is going to add a little bit of extra flavor to our dish.
Now let’s mix it together with our serving spoon till it’s all well incorporated, making sure to coat all of your fruits and vegetables with the rice vinegar and the black pepper. And that’s it. Isn’t that lovely?
If you have any recipes that you’d like to share with me, I’d love to hear from you. I’m Chef Veronica and here’s to feeling great.
[End of recording]
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