00:00:02we are going to do some great salads a
00:00:04lot of people don’t like salads and a
00:00:07lot of people don’t understand how you
00:00:08can make them taste delicious why
00:00:10they’re delicious and also healthy is
00:00:13the obvious thing but I eat salad every
00:00:14day and certainly not because it’s
00:00:16healthy because I because I like it
00:00:18so first things first I’m going to talk
00:00:20you through the dressing now for a
00:00:22dressing I’ve got a basic rule that’s a
00:00:25pretty good guide for you getting a good
00:00:27result every time that is to have olive
00:00:30oil extra virgin olive oil a lot of
00:00:32people get confused with it but extra
00:00:34virgin is what you’re looking for and
00:00:36what I do is get a jam jar or you could
00:00:38do it in a bowl if you want and I do 3 2
00:00:401 3 parts olive oil to 1 part acid so if
00:00:45you use a jam jar the nice thing is you
00:00:46can see exactly what’s going on so if
00:00:50you imagine that being 3 parts then we
00:00:53can put acid in now acid could be
00:00:55anything that’s acid lime lemon
00:00:57grapefruit balsamic vinegar red wine
00:01:00vinegar white wine vinegar you name it
00:01:02so let’s say this use both something
00:01:03because you can see what’s going on I
00:01:05want to put enough balsamic in here so
00:01:08it looks like one part it’s a little
00:01:11look there you go so basically one part
00:01:15acid to 3 parts oil that’s going to get
00:01:18you out of most trouble a pinch of
00:01:20pepper and a reasonable pinch of salt
00:01:23just a pinch close it up and you know
00:01:29this will last in the fridge for at
00:01:31least a couple of days and what that
00:01:34means you get that it will mix up and
00:01:38that’s your basic dressing whether you
00:01:39use lemon or balsamic or vinegar so
00:01:41let’s talk about dressing it all you
00:01:43want to do is from a height kind of
00:01:46drizzle that dressing in and around the
00:01:50salad lettuce you only want just enough
00:01:52just enough to coat the salad you don’t
00:01:55want to drown it in it and then you want
00:01:57to use the tips of your fingers to to
00:02:00fold this salad around right now here’s
00:02:03the cool thing right all the good things
00:02:05the healthy things in salad these can be
00:02:08absorbed into your body much more
00:02:10effectively in the presence of oil olive
00:02:12oil so
00:02:13dressing is actually much better for you
00:02:15to have on your salad but just enough
00:02:17not loads of it just enough and then I
00:02:19just serve that on a nice plate so
00:02:23simple but also bloomin delicious so
00:02:26there you go that is a basic salad
00:02:28nothing wrong with that at all if you do
00:02:30it properly now the main recipe on this
00:02:34one is a chopped salad chopped salad not
00:02:36a lot of people try before it kind of
00:02:38comes from American sort of descent
00:02:41you’ve got a head around lettuce almost
00:02:45the cheapest lettuce you can buy you can
00:02:46get them in supermarkets give them a
00:02:48good wash and then just put that to one
00:02:51side you’ve got cucumber here you got
00:02:54spring onions avocado I’ve got some
00:02:58basil some cheese and some crisps so
00:03:01just get yourself about for spring
00:03:02onions finely slice the spring onions
00:03:06take your time if your knife skills
00:03:07aren’t good if you’re cutting them like
00:03:10this which is basically too chunky I
00:03:12mean in the end he wants to eat up its
00:03:14prey onion like that you know I mean
00:03:15it’s not very delicate if you are
00:03:17rubbish with knives don’t worry it
00:03:18doesn’t matter you can correct it so
00:03:20what you do is when you’ve chopped it up
00:03:21like this then you can put your hand on
00:03:24the knife like this and just run your
00:03:26knife through it then once you’ve got
00:03:29that finely chopped and your cucumber
00:03:31again you can kind of just chop it in in
00:03:34quite a crude chunky fashion half a
00:03:37cucumber there and again just keep your
00:03:41hands out the way use the knife just to
00:03:44chop it all up and then you got avocados
00:03:47what I do is carefully put the knife
00:03:51into the avocado and carefully and
00:03:54slowly move the avocado like this around
00:03:57the blade right then you do that then
00:04:02you put this down and you want to aim
00:04:05for the stone and just tap it not some
00:04:07big old dramatic thing like this so just
00:04:09put it on the board give it a tap by
00:04:11that and then very carefully just pull
00:04:14it out now if the stone doesn’t come out
00:04:16it’s probably because it’s not right
00:04:17okay but then if you want to get rid of
00:04:19it
00:04:22but be careful be careful that don’t be
00:04:25a statistic to get it out you can just
00:04:30get a spoon in here take this people
00:04:32seem to like avocado because it’s creamy
00:04:34and because it’s got that lovely sort of
00:04:36taste sense it’s quite rich isn’t it the
00:04:39nice thing is you got crunchy cucumber
00:04:40chopped up spring onions just chopped up
00:04:42it’s quite chunky this avocado and then
00:04:46bring the salad in and start chopping
00:04:48that up the great thing at this is you
00:04:51get incredible flavor the basil here you
00:04:54don’t really want the big stalks but you
00:04:56can have the small stalks and the leaves
00:04:57you can just cut that and it looks like
00:05:02a bit of a dog’s dinner right it looks
00:05:04like a bit sloppy and it looks like it’s
00:05:07not going to be anything special keep
00:05:09bringing the sides in but the beauty of
00:05:11this salad is that you’re it’s called a
00:05:14chopped salad because you’re chopping it
00:05:15so it’s still reasonably chunking
00:05:17mouthsize pieces cheese an element of
00:05:19cheese in there feta cheese goats cheese
00:05:22a little cheddar or any any cheese that
00:05:24you like really I’m just going to put a
00:05:26little bit in just a gesture really now
00:05:35you can chop this up just cheese as well
00:05:38the thing I love about this salad is one
00:05:41it tastes incredible – it’s like you
00:05:43know if you don’t get things quite right
00:05:45it doesn’t matter that’s the whole
00:05:46spirit of the thing but the combination
00:05:48of the onion the cucumber the cheese we
00:05:51have a card oh the lovely soft lettuce
00:05:53and also Chris cut that off once you’ve
00:06:02got that in there make a little whirl
00:06:03like that in the middle and we’re going
00:06:04to dress it now this time we’re going to
00:06:06dress it I’m going to use a little bit
00:06:08of English mustard right and you can put
00:06:12mustard into dressings French or English
00:06:15that much literally is enough and it
00:06:20goes then we in a foot
00:06:21three tablespoons of olive oil – 1 tbsp
00:06:24of red wine vinegar a pinch of pepper a
00:06:29pinch of salt
00:06:32use that spoon basically instead of in
00:06:35the jam jar you’re making that dressing
00:06:37quite crudely in the middle of the board
00:06:39and then once it’s kind of mixed up then
00:06:42just basically use your knife to sort of
00:06:47chop and dress a bit of tomato would be
00:06:52lovely just to give it some color and a
00:06:55nice bit of sweetness I should have done
00:06:57a bit earlier but it doesn’t matter
00:06:58that’s the thing about chopped salad you
00:07:01can kind of duck and dive with it these
00:07:03sort of recipes where you can use
00:07:04leftovers in the fridge little bits of
00:07:05carrot and difference of odds and ends
00:07:08of cheeses and stuff like that you know
00:07:11it’s good because you just chop it in so
00:07:14I’m just going to mix that up all on
00:07:18this board if you haven’t got a big
00:07:19board do it on a little board and put it
00:07:22in a bowl and mix it up later but you
00:07:24can see what we got there is flavour
00:07:26that’s really mixed in in little bowls
00:07:31or a big platter just like this look at
00:07:36that beautiful unusual bit different no
00:07:40one really know what you’re doing when
00:07:41you taste it you’ll absolutely love it
00:07:43it’s open to using up leftovers even
00:07:46things like raw courgettes you know raw
00:07:49asparagus leftover bits of carrots bits
00:07:52and pieces like that and by the time
00:07:54you’ve chopped it all up like that it’s
00:07:56absolutely delicious and I’ll probably
00:07:57just finish it with a little olive oil
00:08:01and happy days nice it’s a good luck I
00:08:05hope you enjoy it don’t forget to pass
00:08:06it on nice one
00:08:17you
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