Old-Fashioned Tossed Salad

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An old-fashioned tossed salad is a great, simple and most importantly healthy dish you can prepare right at home. Find out about making an old-fashioned tossed salad with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: Healthy Recipes
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Video Transcript

Hi, Chef Jason Tilmann, executive chef, Triomphe Restaurant, here in the Iroquois Hotel, 49 West 44th Street, welcome. Today we're going to do a simple tossed salad. Tossed salad, really simple, easy, what it means, take some salad greens, some vegetables of whatever you like, whether or not they're chickpeas, carrots, whatever you like. Toss it together with a simple vinaigrette, boom, tossed salad, easy as one, two, three. But what we're going to do is we're going to do a tossed salad with roasted beets, goat cheese, pistachios and rum soaked raisins. Okay guys so what we have is we're going to do that tossed salad, okay and what we're going to do is we're going to start with our baby greens, okay, you don't have baby greens you can use frieza, you can use spinach. Baby greens you can pick up at your local grocer, they're not too expensive, you can buy them separate, you can do just red leaf. You can do just frieza, it's kind of really a personal preference thing. So we've got our greens. We have goat cheese, alright, it's crumbled goat cheese, alright, we have our pistachios and we have our rum soaked raisins. Rum soaked raisins, simple, simple, hot pan, a little bit of the raisins, some rum, cook it off with a little bit of water, easy, easy and then our beets which have been roasted in the oven until they're tender. I don't like to say this I like we roast our own beets here, but there's nothing wrong with canned beets. If you want to buy canned beets, you use canned beets at your house, it's a lot easier. So be it, it's really up to your family and your personal preference. So we're going to add a little bit if salt and a little bit of pepper. We're using balsamic vinaigrette. If you don't like balsamic, you can use ranch, you can use blue cheese, you can use tomato mint vinaigrette. Alright so we're going to use a little bit of our balsamic vinaigrette just like that and we're going to do exactly what we were talking about. We're going to toss that, okay, toss it together just like that. We want to make sure that we're getting all the greens and everything incorporated with all the flavor of that balsamic vinegar, the salt, alright and then we're going to go ahead and plate it just like that guys. Now this is a great great salad. It's a great Summertime salad. You can have it at a barbecue. You can do a big bowl of this salad, put it out. If you don't like any of the ingredients, the wonder and the beauty of an actual chopped salad is that you can add whatever your family likes and whatever you guys care to eat and your personal preference, okay? So there we have our tossed salad with goats, I'm sorry, our tossed salad with roasted beets, rum soaked raisins, pistachios, goat cheese and balsamic vinaigrette. Thank you very much for joining me today in my kitchen, Jason Tilmann, executive chef, Triomphe Restaurant here in the Iroquois Hotel. We'll see you soon.

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