Raw Food: Carrot Apple Salad

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Carrot apple salad is an incredible raw dish that the whole family will absolutely love. Make raw carrot and apple salad with help from a cookbook author and executive chef in this free video clip.

Part of the Video Series: Italian Specialties
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Video Transcript

Hi, I'm John Coletta. I'm the managing partner and executive chef of Quartino Ristorante here in Chicago. We're located on the corner of Ontario and State Street. Today, we're going to make this incredible carrot apple salad. This is from raw food perspective. So we're going to take Granny Smith apples. We've got carrots in two formats, carrots that have been cut in ribbons and placed into ice water and then we've got these wonderful baby carrots with the tops removed. So we're going to start slicing these and the reason we're using two different kinds of carrots is to give a contrast of texture and flavor of the carrot. So we're going to slice these as thin as we can and if they are uneven, that's fine too and now we're going to take this apple corer, take the core out and we're going to slice this on this mandolin, ever so easily. Okay and here we go. Now we're going to arrange this onto our plate so we put this here and we make a nice circle and because it's uneven that's still real good because we want to be able to show some flavors. You know when you're eating raw foods, each bite tastes a little bit different and that's what we're out to do. So now we're going to take some of these carrot ribbons and put these in here. I love these, these are absolutely fabulous. We add some of the baby carrots. Now we add a touch of lemon juice, a touch of extra virgin olive oil and this is an incredibly healthy and flavorful salad. I've got some kosher, some sea salt here. I also like to use kosher salts and pepper, black pepper is one of my favorite peppers. I also like Szechuan peppercorns, they're all so tasty and flavorful and now we make sure that these flavors are working and we add a little bit of olive oil to the apples, a little touch of lemon juice, some sea salt, some ground black pepper. Now we place this right in the center, look at that. Talk about eating healthy and eating with lots of texture, this is definitely the one. We top it with a little bit of arugula and there we have a fabulous raw food apple and carrot salad in some extra virgin olive oil and lemon juice. Again I'm John Coletta. I'm the executive chef and managing partner here at Quartino. I hope you enjoyed the wonderful videos that I've prepared for you and I look forward to seeing you at Quartino.


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