>>>
side dish this holiday weekend. hot chef april bloomfield is the executive chef and co-owner of the breslin
dining room
here in new york. you're the buzz in this town. we love your astronaut, known for a unique spin on everything. but this is pretty cool because you've focused on salads this time.
>>
yeah, you know. i have two restaurants and a lot of people think that they're very cyclic, and they are but i have a very big passion for making salads. things that are vibrant and fresh and crisp. this is a
little
twist. this is some lentils that i cooked for about 25 minutes in a
little
bit of garlic, a
little
bit of water, some chilies.
>>
you cooked some lentils. can you buy them already prepared?
>>
you can buy them in a bar. you can open a jar of
chick peas
.
>>
25 minutes. so here i have some tahini paste. it's basically
sesame seed
that's pureed and it gives it a peanut buttery kind of --
>>
kind of that cream.
>>
yeah, exactly.
>>
now is it hard to find?
>>
no, you can find it in any ethnic supermarket. here i have some
meyer lemon
zest which allows a real nice zing and cut through the nuttiness.
>>
how is this different from the traditional
greek salad
?
>>
it's different because i've used a lot more texture like
chick peas
and lentils. but it's normally cucumbers and tomatoes and stuff.
>>
okay.
>>
so anyway, this is a
little
bit of
lemon juice
. again, a
little
bit of, you know, acidity, make it nice and vibrant. and then i've got some garlic. and the garlic will kind of bring it all together.
>>
i've got to tell you, it already smells so fresh.
>>
you know, this cumin is toasted so it brings out the oils of the cumin and makes it really nice and tasty. you just kind of get it in there, make sure you toss it all together until it's all lovely and coated.
>>
and after?
>>
and then we just put a
little
bit of
olive oil
like this. which adds some elegance to it. then i have some onions. we're going to sad some salt, a
little
bit of
olive oil
again and a
little
bit of lemon.
>>
all right.
>>
and this will kind of help pickle the onions.
>>
the onions. and the acidity in the onions will help with the salad.
>>
there are a lot of parts in this but it was easy to follow when i was looking at the recipe. i promise very simple to follow.
>>
exactly. salads should be simple. very vibrant.
>>
and that's what this is.
>>
exactly.
>>
the
greek salad
.
>>
now with the chilies --
>>
these are holland chilies. they're a
little
bit spicy.
>>
it's slightly spicy chili. what i've done is just kind of grilled it. pulled off the skin and you end up with this lovely, fleshy chili.
>>
exactly.
>>
and then so what you do is, it's really simple. you just kind of, you know, make sure you taste it.
>>
okay.
>>
we just kind of put it in there like that.
>>
uh-huh.
>>
looks good.
>>
and healthy, too.
>>
the aroma is amazing.
>>
isn't this spectacular?
>>
a
little
bit of this.
>>
april bloomfield, thank you so much. a few of these on top.
>>
great.
>>
thanks, april. .. ..
“ ”