Cranberry, Walnut, Grape & Celery Salad

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Cranberry, walnut, grape and celery salad makes the perfect start to nearly any kind of meal. Make cranberry, walnut, grape and celery salad at home with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
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Video Transcript

Hello, I'm executive chef Jason Tilmann, Triomphe Restaurant in the Iroquois Hotel, New York City. Today, we are going to be playing with cranberry, toasted walnut, red seedless grape and blanched celery salad. Really, really simple, really easy lot of flavors really, really simple. So lets get started we have a little bit of fresh celery that we have sliced on a bias, you can slice it a bias, you can do dices, however you'd like. We have our dried cranberries, alright we're going to add our dried cranberries. Okay, so now we have our crunch and now we have our sweetness, we have toasted walnuts which adds a little nuttiness to this and some more crunch. We have our red seedless grapes if you don't have red you can use green what ever like, what ever you like. Okay, so now we have our celery, cranberries walnuts in there we're going to throw some fresh herbs in there we're going to throw in a little bit of salt and a little bit of pepper. Okay, I'm also going a add a little bit of arugula because the arugula is going to add a nice little spice to it and give us a little bit of elevation. We're going to use some fresh lemon juice. it doesn't get any fresher than that, alright and a little bit of extra virgin olive oil. Alright we're going to go ahead and mix that together and we are going to go ahead and present this on our plate. Whether you have a plate or a platter it's complete, you can put this in a bowel. Alright, you can put this in a nice large platter, put some nice grilled chicken breasts on top or some nice fish and you have a really nice light summertime, fall, end of summer, end of fall salad. With those cranberries which are going to be in season. Okay, and so there you have it, we have our celery, cranberry, toasted walnut and grape salad. I'm executive chef Jason Tilmann, Triomphe Restaurant here in The Iroquois Hotel, New York City. Forty Nine West Forty Forth Street. Thank you so much for watching.

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