0:00
- Another hot sultry day in the summertime, y'all
0:05
but I've got a wonderful recipe that's light
0:09
and it'll be actually kinda filling
0:13
because if you're like me and it's so hot outside,
0:17
it's hard to eat something real heavy.
0:19
So I think, I think y'all will like this salad.
0:23
Now, the first thing I wanna share with y'all,
0:26
when you buy your lettuce,
0:28
you'll notice when you get it home it's kind of brown like.
0:34
Some of 'em are real brown.
0:35
Some of 'em are not so brown.
0:36
This one's not too, too brown
0:39
but the first thing you wanna do, now see the difference?
0:44
See the difference in those heads of lettuce?
0:47
What we have done is we've opened up the veins on this one.
0:52
The veins have been sealed over on this one.
0:54
So we wanna open those back up and we wanna,
0:59
if you have time to give it an ice bath
1:02
because these veins, these open veins
1:06
are gonna allow this lettuce to drink again and crisp up.
1:10
So I'm gonna run 'em under the water real quick like,
1:16
under real cold water
1:22
and I'm gonna set 'em up so they can drink.
1:28
So as that water drips down the lettuce,
1:34
it will allow that to start drinking water
1:37
but then I'm gonna have to dry the lettuce
1:39
but while I'm waiting on that to drain, y'all,
1:43
how many of y'all have allergies out there?
1:46
I am so tired of sniffing, sniffing and blowing.
1:54
All right, so while that's draining,
1:56
I'm gonna mix up our dressing for this salad
1:59
and it's tomatoes with blue cheese dressing salad
2:03
and you can see that I'm using the heart of romaine.
2:10
you wanna make sure you use a jar that's bulletproof.
2:17
you wanna be able to shake it without it going everywhere.
2:21
All right, that's lemon juice.
2:23
Two tablespoons of sugar.
2:27
I think it's like a tablespoon of Dijon.
2:33
That looks like a tablespoon.
2:36
And then a half a cup of olive oil.
2:46
And we've got some beautiful basil.
2:48
Did this basil come out of your garden, Theresa?
2:50
- [Theresa] No, ma'am, it did not.
2:53
- [Theresa] I don't have a garden.
2:55
- Well, who's got the?
2:56
Maybe it's Bobby and Claud that have the basil.
3:02
All right, now I've got like three cloves of fresh garlic
3:10
and I'm gonna mince this up pretty fine.
3:15
Don't roll away on me.
3:24
I guess I could have used a garlic press, couldn't I,
3:29
but I want this kind of fine.
3:35
All right, so we're gonna shake this up real good
3:39
and this is why I said you had to have a leakproof jar
3:46
'cause if I didn't, I'd have this all over Eddie.
3:49
I'd have this olive oil going right into Eddie's face.
3:58
All right, now I'm gonna come over here
4:02
and get my lettuce and dry it off.
4:05
Normally, when I trim the bottoms of my lettuce,
4:10
I do it way early and wrap it up in a cloth
4:15
and put it back in the refrigerator so it can chill again
4:20
but I was a little late getting in the kitchen this morning.
4:26
Not only am I having allergy problems,
4:31
my eyes are acting up again.
4:35
All right, so I'm gonna try to dry this the best I can.
4:44
Now you see I'm tearing up the the stem of that
4:48
because I like that crunchy lettuce.
4:57
All right, now we're gonna come in there
4:59
and top it with the pretty green lettuce,
5:20
I've got a friend here, Wendy Jordan, she came in today
5:27
so I'm trying to get Wendy a salad made
5:32
before she has to go see her doctor, her dentist
5:39
'cause she's probably not gonna feel like eating
5:41
once that dentist gets through.
5:45
All right, so we've got like a cup of basil leaves.
5:54
So if you like basil, you're gonna love this salad.
6:00
And now, now I'm going to try to find a knife
6:06
that's sharp enough to slice this tomato
6:09
because we're not gonna dice it.
6:14
We're gonna slice it.
6:18
And just lay it on top.
6:33
Just gonna arrange those on top of our salad.
6:39
And now we're gonna sprinkle our blue cheese on it.
6:47
Now, if you don't like blue cheese,
6:52
you can certainly trade out that
6:57
for the cheese that you like.
6:58
You could do feta or well, gosh, any kinda cheese you like.
7:12
All right, Wendy, you're gonna have time to eat
7:14
before you have to go to the dentist.
7:22
Pretty, pretty, pretty.
7:24
Now, how much dressing would you like on it?
7:31
- Maybe just a little. - Drizzle.
7:37
I'm trying to just drizzle.
7:43
Let me get you a fork.
7:46
I think, I think that I might,
7:53
I think it'd be easier for our guest
7:57
to maybe if I dice that tomato.
7:59
I mean, it's so pretty like that but dicing would be easier.
8:18
Yeah, you got to skedaddle.
8:21
So you go ahead and eat.
8:23
- [Wendy] It says 18 minutes.
8:25
- You got 18 minutes to eat and 18 minutes to get there.
8:32
It's really, really good if you're having the girls over.
8:37
Let me get me a, I want a bite of basil
8:42
and a bite of blue cheese.
8:48
That basil brings out,
8:53
it kinda tastes like licorice, you know?
9:00
So beat the summer heat, y'all, with a good fresh salad.
9:06
Hey, y'all, it's Paula Deen.
9:08
Now, if you enjoyed this video,
9:09
be sure to like it and click the Subscribe button
9:13
as well as the notification bell
9:16
to be alerted when I post a video.
9:19
Love and Best Dishes, y'all.
