Chopped Vegetable Salad with Black Raspberry Tea-Infused Vinaigrette – 2018 Red Carpet Menu for Oscar®
Well… the movie GET OUT (which I feel compelled to type as all caps) really took everyone by surprise. I am not much of a “horror” film fan so I never even thought to see it. And then the buzz started so I gave it a shot… WOW! What a funny yet sinister premise!
Right off the bat, kudos to Jordan Peele. Always hysterical but who knew he could dream up this story! My only question to him is… what’s next?
As for the movie, there were so many nuances… you don’t know that certain things are significant until it hits you all at once and you’re freaked out! How’s he going to get out of there? What about his friend… can he get anyone to believe him? Well I won’t spoil it but I have now seen it several times – I really dig it!!
So let’s dig into this dish. Once again, my friend Barbara DeBisschop, was on the phone with me listening to my brain spin about what the dishes should be. And like a game of “$20,000 Pyramid”, I said “GET OUT” and she replied without taking a beat, “VEG OUT” – and like a ton of bricks it hit me as FABULOUS! She hadn’t even seen the movie and didn’t know how fitting that is! She has since seen the movie and you can bet, once she realized her genius, she cracked herself up!
Of course I had to create a tea-infused dressing. I knew I had to head to the tea emporium of my friends, Judy & Phil Parda, Savvy Tea Gourmet in Madison, CT to find the perfect tea. Their Black Raspberry tea had the right notes – sweet yet not overmuch. This has turned me on to how you can get a naturally sweet element to a dressing without sugar by infusing your vinegar with tea.
You’ll love to VEG OUT with this fabulous salad. And of course, after you’ve had your appetizers, main course, side dishes, and salad, the only thing left is… DESSERT!
Let’s move on to the sweet treats!
Chopped Vegetable Salad with Black Raspberry Tea-Infused Vinaigrette
- 1 red pepper
- 1 yellow pepper
- 1/2 hothouse cucumber
- 2 carrots
- 1 bulb fennel
- 1 small red onion
- 1/4 cup white balsamic vinegar
- 1/2 tsp black raspberry tea
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
- Chop the peppers, cucumber, carrots, fennel, and onion into small bite-sized pieces. Add to a large bowl and set aside.
- Heat vinegar in microwave for 30 seconds. Add tea and steep for 5 minutes or until color becomes amber. Remove tea and add to a small bowl. Season with salt and pepper then slowly pour in oil while whisking constantly until it fully combines.
- Pour dressing over salad and mix well.