00:00:01vegetable salad here no raw vegetable
00:00:05sound that doesn’t sound amazingly
00:00:06interesting or really nice but if you
00:00:08slice the vegetables really thin and
00:00:10make sure you have got really lovely
00:00:11tasty dressing it can be an amazingly
00:00:14tasty thing to eat and it’s incredibly
00:00:16good for you so what we’re going to do
00:00:18is take these vegetables here and just
00:00:19cut them really thinly in a variety of
00:00:21different ways okay and then we’re gonna
00:00:24just toss everything together in a big
00:00:25bowl so joining out yourselves a rubbish
00:00:28bowl each and if you pop your bowl on
00:00:36the board that’s it and grab the carrot
00:00:39and then you peel it over the carrots so
00:00:40all appeal goes in the rubbish ball
00:00:42exactly then you’re not picking it up
00:00:44off the board
00:00:45great all right now Chris this is it is
00:00:50a golden beet treat doesn’t the only
00:00:53normal be tree but erm it’s really
00:00:56really delicious inside a fantastic
00:00:57color so that needs to be peeled – great
00:01:01stuff see the color and Sun is great I
00:01:07want to prepare the panel for any topics
00:01:25cuz they’re really tasty I’ll pull the
00:01:31outside leaves off the celery I’m gonna
00:01:35keep them for for cooking or stews or
00:01:37nothing and we’re gonna use this lovely
00:01:40inside tendrá gorgeous white and
00:01:42salary’ bit
00:02:06okay now you’re ready to start slicing
00:02:08up their little truth you can slice it
00:02:12continue to peel it with a peeler if you
00:02:15want see and all those little bits there
00:02:19will go into the salad leave treats
00:02:22quite hard when you’re not cooking it so
00:02:24you want to cut it really nice and fine
00:02:26and you can do the same on the carrots
00:02:28KC really lovely doesn’t matter if all
00:02:31the bits are different shapes that looks
00:02:35brilliant dyes okay I’m gonna show you a
00:02:37couple of other little machines that
00:02:39makes us even easier if you have them
00:02:42Chris
00:02:44that looks great that’s just what we
00:02:45want nice little thin slivers of Petrie
00:02:48no this thing here is it a mantis Paula
00:02:50mandoline mandoline can be big and made
00:02:53of metal this one’s small I mean a
00:02:54plastic but it does the same job and
00:02:56what it does is slice so you think
00:02:58you’re prepared vegetable all you do is
00:03:01be very careful with your fingers on
00:03:03push that thing you see it right now
00:03:28Casey this one here same kind of thing
00:03:31but what it does is it cuts long strips
00:03:34so this is you slide your character
00:03:38let’s see underneath its cutting is
00:03:41cutting strips rather sizes but the same
00:03:44kind same principle it just makes things
00:03:46really easy it doesn’t matter what shape
00:03:48or size the vegetable bits are this is
00:03:51all gonna taste delicious and when it’s
00:03:55all mixed up together
00:03:59brilliant okay guys that’s all that
00:04:06carrot can go in here night it’s okay
00:04:10pull over back over here now fennel and
00:04:13celery
00:04:14the next thing no first thing to do with
00:04:22the salary it’s cut it in half okay and
00:04:31put the two halves see this lovely
00:04:33little inside bit here that’s the really
00:04:34really tasty bit of the salaries down in
00:04:36the room really tasty and the leaves are
00:04:39good to eat too
00:04:40so this whole thing can we cut off so
00:04:42put the flat side down on the board
00:04:46yeah watch your fingers and slice across
00:05:07the fennel really it’s the energy just
00:05:15fingertips
00:05:22I’m shocked the rents the same way as
00:05:25you can go in there soon as you’re
00:05:32finished okay great we’ll pop the ball
00:05:44over here for a sec now the top of the
00:05:47fennel yeah it’s got lots of these
00:05:49lovely little froggy bits and these are
00:05:52all really really good in the salad so
00:05:54these need to be chopped up so we
00:05:56chopped them up nice and fine there okay
00:05:58see no we don’t register and then it’s
00:06:17ready to go okay and then we can do it
00:06:27anyway so that’s radishes so you top and
00:06:54tail them and then prepare them any way
00:06:56you like
00:06:56no this is a ridiculous I just thought
00:07:00Italian
00:07:01beautiful Italian lettuce with lovely
00:07:03crunchy texture so we’re gonna pop all
00:07:09that into there into the sound balls
00:07:19it’s a really good way to work that
00:07:21whenever you got rubbish a new board put
00:07:23it away did it off the board and into
00:07:24your bowl so that you really see what
00:07:26you’re doing for that all the times
00:07:28perfect okay right now Casey may need to
00:07:32chop that we’re not gonna use the whole
00:07:34thing we’re just getting used someone
00:07:36okay put that one back on a plate I know
00:07:41this let me show you we’re gonna and
00:07:51interest rates there’s one thing that we
00:08:05haven’t done yet on the straight and
00:08:06that’s red beet true now we’re saving it
00:08:09for last because beet roots got a lot of
00:08:11juice in it that stains of me and if you
00:08:13do it first you get it everywhere so I
00:08:15always made sure it’s the last thing to
00:08:16do so then you can once you finish you
00:08:19can clean down and wash up and get rid
00:08:21of it okay so first of all I need to
00:08:23peel this time you get me this one
00:08:45Christmas the one that cut strips okay
00:08:47blue egg dome hold the beet treat and as
00:08:51you slide it down keep your fingers off
00:09:08okay that’s great brilliant fantastic
00:09:16okay right here’s a dressing we made
00:09:23before all I need to do is pull that off
00:09:28and get your hands in
00:09:31yeah just tip it in and spoon anything
00:09:33that’s left onto the salad lovely
00:09:41perfect you know you get your hands in
00:09:44there proper mix it mix everything round
00:09:46so that all the vegetables are coated
00:09:48with the dressing fantastic and then we
00:09:57have a root vegetable salad
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