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- Hey, y'all Jamie Deen here.
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I'm in mama's kitchen again.
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And today I'm doing a delicious marinated summer salad.
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I have steamed green beans and carrots.
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Now I want these still crunchy.
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So the first thing I'm gonna do is put 'em in an ice bath.
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So I've steamed these over about an inch of water.
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Just some green beans and carrots
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and I don't want 'em cooked all the way through.
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See, they got a little bit of pop right there.
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Ooh, I love it when you do that.
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"I didn't tell y'all," is what my mama said.
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So taking these and cooking 'em for just a few minutes
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and then dropping 'em in ice water
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stops that process because things continue to cook
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if they're hot, like when you're scrambling eggs
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you take your eggs off
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because your eggs are gonna continue to cook.
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And I want these to stay nice and fresh and crisp.
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So straight into the ice bath, with those.
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Our marinade for this,
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I'm gonna go through, this is a long list of things y'all,
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and I wanna make sure I get it right.
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this is our marinade, now.
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We've got our third a cup of extra virgin olive oil.
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We've got two tablespoons of tarragon vinegar.
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I'm doing all this wrong.
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Do not do not measure your ingredients over your bowl
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'cause you'll spill it.
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Make sure you use the correct thing.
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This is a teaspoon, not a tablespoon.
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So I need two tablespoons.
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So I'm gonna do three teaspoons of our tarragon vinegar.
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And then we've got one tablespoon of mustard.
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I'm using, this is a Gray Poupon
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which everybody knows that brand.
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This is the country Dijon.
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If you can find a Cajun Dijon
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that adds really good flavor to it, too.
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Then we've got a half of a teaspoon of
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Worcestershire sauce.
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I love Worcestershire sauce.
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And then we're gonna put our garlic in here.
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I've got one clove of minced garlic
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and I'm gonna do a quarter of a teaspoon of dried oregano.
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So just a shake, shake, shake, shake, shake.
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I'm gonna mix all this together.
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We're getting very close to our summer salad.
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Y'all this is, it's a Jamie Deen special.
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Delicious, easy, fresh and delicious.
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So y'all stick around, when we come back
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we're gonna put all this together.
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We're having salads for lunch today, y'all.
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I've just been busy working away, y'all.
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I took our green beans and our carrots outta the ice bath.
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And I'm draining these.
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I don't want 'em too wet.
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I've got our marinade here.
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So we're gonna combine all of our ingredients into one bowl.
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Now, if you have watched my family
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or if you've listened to me, rambling, rambling, rambling.
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You know that salad is really my favorite food.
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I love all the vegetables, the tomatoes.
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The best part about a salad is
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you put in it whatever you want.
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So this recipe is calling for our carrots, our green beans.
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Look at the, we're gonna add some red.
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I'm gonna go with these grape tomatoes.
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We've got some purple onions, which is,
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I would not add but this is my mom's recipe
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I prefer a lighter, sweet onion.
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We're gonna add some black olives.
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I would put green olives in here.
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I'm just thinking of all the things
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that I would put in here.
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And next we're gonna add our cucumbers.
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There's lots of different ways to do cucumbers.
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Our baby Davis at the house, who just turned two.
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He's startin' to eat cucumbers.
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So for Davis, I might do this.
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Take some off and then
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you can leave a little bit of green between,
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it adds some color to it.
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I picked up the absolute worst knife.
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You don't have to be perfect with it
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'cause you want a little bit of that green.
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And then when you slice it, so you have the different
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pretty colors and textures on here.
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That's one way to do it.
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You bang this out real quick,
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get our cucumbers in.
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And then this is another way you can do it.
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If you score it with a fork
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- [Paula] That's the way I like to do mine-
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And if you score it with a fork,
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you see the design that you've left in the side.
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So there's lots of different ways
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to skin this particular cap
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depending on what you like.
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Now for Davis I do take the skin off
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and I add just a little tiny bit of salt for him,
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but we've got everything in here.
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Our marinade is all twisted up.
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It would be good, in this dressing,
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would be a little bit of maple syrup too.
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Now we're gonna toss all of our things together.
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Now, if y'all want to,
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we can cover this and put it in the refrigerator
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and let it chill for 30 or 45 minutes.
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Let all these flavors marry together.
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Or if you're in a pinch
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and you're hungry and you're ready to eat, find you a plate.
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We're gonna park this right on top
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of this iceberg lettuce that I had laying around.
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Look how pretty this is.
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Now, if you wanna put this
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on top of a traditional chopped salad,
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You can add cheese to it.
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I'm telling y'all, when it comes down to the salad family,
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You put what you like
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in that bowl and sit down and eat it up.
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Appreciate y'all tuning in today.
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Y'all, I'm Jamie Deen and this is good food.
