hi guys welcome to the ministry of food
we are going to do some great salads a
lot of people don’t like salads and a
lot of people don’t understand how you
can make them taste delicious why
they’re delicious and also healthy is
the obvious thing but I eat salad every
day and certainly not because it’s
healthy because I because I like it
so first things first I’m going to talk
you through the dressing now for a
dressing I’ve got a basic rule that’s a
pretty good guide for you getting a good
result every time that is to have olive
oil extra virgin olive oil a lot of
people get confused with it but extra
virgin is what you’re looking for and
what I do is get a jam jar or you could
do it in a bowl if you want and I do 3 2
1 3 parts olive oil to 1 part acid so if
you use a jam jar the nice thing is you
can see exactly what’s going on so if
you imagine that being 3 parts then we
can put acid in now acid could be
anything that’s acid lime lemon
grapefruit balsamic vinegar red wine
vinegar white wine vinegar you name it
so let’s say this use both something
because you can see what’s going on I
want to put enough balsamic in here so
it looks like one part it’s a little
look there you go so basically one part
acid to 3 parts oil that’s going to get
you out of most trouble a pinch of
pepper and a reasonable pinch of salt
just a pinch close it up and you know
this will last in the fridge for at
least a couple of days and what that
means you get that it will mix up and
that’s your basic dressing whether you
use lemon or balsamic or vinegar so
let’s talk about dressing it all you
want to do is from a height kind of
drizzle that dressing in and around the
salad lettuce you only want just enough
just enough to coat the salad you don’t
want to drown it in it and then you want
to use the tips of your fingers to to
fold this salad around right now here’s
the cool thing right all the good things
the healthy things in salad these can be
absorbed into your body much more
effectively in the presence of oil olive
oil so
dressing is actually much better for you
to have on your salad but just enough
not loads of it just enough and then I
just serve that on a nice plate so
simple but also bloomin delicious so
there you go that is a basic salad
nothing wrong with that at all if you do
it properly now the main recipe on this
one is a chopped salad chopped salad not
a lot of people try before it kind of
comes from American sort of descent
you’ve got a head around lettuce almost
the cheapest lettuce you can buy you can
get them in supermarkets give them a
good wash and then just put that to one
side you’ve got cucumber here you got
spring onions avocado I’ve got some
basil some cheese and some crisps so
just get yourself about for spring
onions finely slice the spring onions
take your time if your knife skills
aren’t good if you’re cutting them like
this which is basically too chunky I
mean in the end he wants to eat up its
prey onion like that you know I mean
it’s not very delicate if you are
rubbish with knives don’t worry it
doesn’t matter you can correct it so
what you do is when you’ve chopped it up
like this then you can put your hand on
the knife like this and just run your
knife through it then once you’ve got
that finely chopped and your cucumber
again you can kind of just chop it in in
quite a crude chunky fashion half a
cucumber there and again just keep your
hands out the way use the knife just to
chop it all up and then you got avocados
what I do is carefully put the knife
into the avocado and carefully and
slowly move the avocado like this around
the blade right then you do that then
you put this down and you want to aim
for the stone and just tap it not some
big old dramatic thing like this so just
put it on the board give it a tap by
that and then very carefully just pull
it out now if the stone doesn’t come out
it’s probably because it’s not right
okay but then if you want to get rid of
it
but be careful be careful that don’t be
a statistic to get it out you can just
get a spoon in here take this people
seem to like avocado because it’s creamy
and because it’s got that lovely sort of
taste sense it’s quite rich isn’t it the
nice thing is you got crunchy cucumber
chopped up spring onions just chopped up
it’s quite chunky this avocado and then
bring the salad in and start chopping
that up the great thing at this is you
get incredible flavor the basil here you
don’t really want the big stalks but you
can have the small stalks and the leaves
you can just cut that and it looks like
a bit of a dog’s dinner right it looks
like a bit sloppy and it looks like it’s
not going to be anything special keep
bringing the sides in but the beauty of
this salad is that you’re it’s called a
chopped salad because you’re chopping it
so it’s still reasonably chunking
mouthsize pieces cheese an element of
cheese in there feta cheese goats cheese
a little cheddar or any any cheese that
you like really I’m just going to put a
little bit in just a gesture really now
you can chop this up just cheese as well
the thing I love about this salad is one
it tastes incredible – it’s like you
know if you don’t get things quite right
it doesn’t matter that’s the whole
spirit of the thing but the combination
of the onion the cucumber the cheese we
have a card oh the lovely soft lettuce
and also Chris cut that off once you’ve
got that in there make a little whirl
like that in the middle and we’re going
to dress it now this time we’re going to
dress it I’m going to use a little bit
of English mustard right and you can put
mustard into dressings French or English
that much literally is enough and it
goes then we in a foot
three tablespoons of olive oil – 1 tbsp
of red wine vinegar a pinch of pepper a
pinch of salt
use that spoon basically instead of in
the jam jar you’re making that dressing
quite crudely in the middle of the board
and then once it’s kind of mixed up then
just basically use your knife to sort of
chop and dress a bit of tomato would be
lovely just to give it some color and a
nice bit of sweetness I should have done
a bit earlier but it doesn’t matter
that’s the thing about chopped salad you
can kind of duck and dive with it these
sort of recipes where you can use
leftovers in the fridge little bits of
carrot and difference of odds and ends
of cheeses and stuff like that you know
it’s good because you just chop it in so
I’m just going to mix that up all on
this board if you haven’t got a big
board do it on a little board and put it
in a bowl and mix it up later but you
can see what we got there is flavour
that’s really mixed in in little bowls
or a big platter just like this look at
that beautiful unusual bit different no
one really know what you’re doing when
you taste it you’ll absolutely love it
it’s open to using up leftovers even
things like raw courgettes you know raw
asparagus leftover bits of carrots bits
and pieces like that and by the time
you’ve chopped it all up like that it’s
absolutely delicious and I’ll probably
just finish it with a little olive oil
and happy days nice it’s a good luck I
hope you enjoy it don’t forget to pass
it on nice one
you
we are going to do some great salads a
lot of people don’t like salads and a
lot of people don’t understand how you
can make them taste delicious why
they’re delicious and also healthy is
the obvious thing but I eat salad every
day and certainly not because it’s
healthy because I because I like it
so first things first I’m going to talk
you through the dressing now for a
dressing I’ve got a basic rule that’s a
pretty good guide for you getting a good
result every time that is to have olive
oil extra virgin olive oil a lot of
people get confused with it but extra
virgin is what you’re looking for and
what I do is get a jam jar or you could
do it in a bowl if you want and I do 3 2
1 3 parts olive oil to 1 part acid so if
you use a jam jar the nice thing is you
can see exactly what’s going on so if
you imagine that being 3 parts then we
can put acid in now acid could be
anything that’s acid lime lemon
grapefruit balsamic vinegar red wine
vinegar white wine vinegar you name it
so let’s say this use both something
because you can see what’s going on I
want to put enough balsamic in here so
it looks like one part it’s a little
look there you go so basically one part
acid to 3 parts oil that’s going to get
you out of most trouble a pinch of
pepper and a reasonable pinch of salt
just a pinch close it up and you know
this will last in the fridge for at
least a couple of days and what that
means you get that it will mix up and
that’s your basic dressing whether you
use lemon or balsamic or vinegar so
let’s talk about dressing it all you
want to do is from a height kind of
drizzle that dressing in and around the
salad lettuce you only want just enough
just enough to coat the salad you don’t
want to drown it in it and then you want
to use the tips of your fingers to to
fold this salad around right now here’s
the cool thing right all the good things
the healthy things in salad these can be
absorbed into your body much more
effectively in the presence of oil olive
oil so
dressing is actually much better for you
to have on your salad but just enough
not loads of it just enough and then I
just serve that on a nice plate so
simple but also bloomin delicious so
there you go that is a basic salad
nothing wrong with that at all if you do
it properly now the main recipe on this
one is a chopped salad chopped salad not
a lot of people try before it kind of
comes from American sort of descent
you’ve got a head around lettuce almost
the cheapest lettuce you can buy you can
get them in supermarkets give them a
good wash and then just put that to one
side you’ve got cucumber here you got
spring onions avocado I’ve got some
basil some cheese and some crisps so
just get yourself about for spring
onions finely slice the spring onions
take your time if your knife skills
aren’t good if you’re cutting them like
this which is basically too chunky I
mean in the end he wants to eat up its
prey onion like that you know I mean
it’s not very delicate if you are
rubbish with knives don’t worry it
doesn’t matter you can correct it so
what you do is when you’ve chopped it up
like this then you can put your hand on
the knife like this and just run your
knife through it then once you’ve got
that finely chopped and your cucumber
again you can kind of just chop it in in
quite a crude chunky fashion half a
cucumber there and again just keep your
hands out the way use the knife just to
chop it all up and then you got avocados
what I do is carefully put the knife
into the avocado and carefully and
slowly move the avocado like this around
the blade right then you do that then
you put this down and you want to aim
for the stone and just tap it not some
big old dramatic thing like this so just
put it on the board give it a tap by
that and then very carefully just pull
it out now if the stone doesn’t come out
it’s probably because it’s not right
okay but then if you want to get rid of
it
but be careful be careful that don’t be
a statistic to get it out you can just
get a spoon in here take this people
seem to like avocado because it’s creamy
and because it’s got that lovely sort of
taste sense it’s quite rich isn’t it the
nice thing is you got crunchy cucumber
chopped up spring onions just chopped up
it’s quite chunky this avocado and then
bring the salad in and start chopping
that up the great thing at this is you
get incredible flavor the basil here you
don’t really want the big stalks but you
can have the small stalks and the leaves
you can just cut that and it looks like
a bit of a dog’s dinner right it looks
like a bit sloppy and it looks like it’s
not going to be anything special keep
bringing the sides in but the beauty of
this salad is that you’re it’s called a
chopped salad because you’re chopping it
so it’s still reasonably chunking
mouthsize pieces cheese an element of
cheese in there feta cheese goats cheese
a little cheddar or any any cheese that
you like really I’m just going to put a
little bit in just a gesture really now
you can chop this up just cheese as well
the thing I love about this salad is one
it tastes incredible – it’s like you
know if you don’t get things quite right
it doesn’t matter that’s the whole
spirit of the thing but the combination
of the onion the cucumber the cheese we
have a card oh the lovely soft lettuce
and also Chris cut that off once you’ve
got that in there make a little whirl
like that in the middle and we’re going
to dress it now this time we’re going to
dress it I’m going to use a little bit
of English mustard right and you can put
mustard into dressings French or English
that much literally is enough and it
goes then we in a foot
three tablespoons of olive oil – 1 tbsp
of red wine vinegar a pinch of pepper a
pinch of salt
use that spoon basically instead of in
the jam jar you’re making that dressing
quite crudely in the middle of the board
and then once it’s kind of mixed up then
just basically use your knife to sort of
chop and dress a bit of tomato would be
lovely just to give it some color and a
nice bit of sweetness I should have done
a bit earlier but it doesn’t matter
that’s the thing about chopped salad you
can kind of duck and dive with it these
sort of recipes where you can use
leftovers in the fridge little bits of
carrot and difference of odds and ends
of cheeses and stuff like that you know
it’s good because you just chop it in so
I’m just going to mix that up all on
this board if you haven’t got a big
board do it on a little board and put it
in a bowl and mix it up later but you
can see what we got there is flavour
that’s really mixed in in little bowls
or a big platter just like this look at
that beautiful unusual bit different no
one really know what you’re doing when
you taste it you’ll absolutely love it
it’s open to using up leftovers even
things like raw courgettes you know raw
asparagus leftover bits of carrots bits
and pieces like that and by the time
you’ve chopped it all up like that it’s
absolutely delicious and I’ll probably
just finish it with a little olive oil
and happy days nice it’s a good luck I
hope you enjoy it don’t forget to pass
it on nice one
you
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