Kate’s Quick Bites: Harvest Vegetable Salad with Vinaigrette
Joshua Wickham is not only the Senior Director of Columbus State Community College’s School of Hospitality Management and Culinary Arts.
He has knife skills like none other. Joshua opened newest season of Kate’s Quick Bites by sharing with Kate some of his mad skills.
This recipe hits all the check boxes of what they learned. Be sure to watch the safety section before you get started.
- 1 English cucumber, thinly sliced
- 1 red pepper, medium diced,
- 1 ea. yellow pepper, medium diced
- 1 ea. red onion, medium diced or French cut
- 3 ea. Roma tomatoes, medium diced
- 4 ea. Scallions, thinly sliced
- 2 T fresh parsley, finely chopped
- 8 ea. basil leaves, chiffonade
- 3/4 cup Vinaigrette
- Salt and Pepper as needed
Thinly slice the English cucumber and scallions add tp a large bowl.
Medium dice the red and yellow peppers and Roma tomatoes. Add to sliced ingredients.
Julianne the red onion and add to the large bowl.
Finely chop the parsley and add to the large bowl.
Chiffonade the basil leaves and add to the large bowl.
Gently mix all ingredients together with a vinaigrette of your choice. Allow to sit one hour be serving. Season to taste with salt and pepper.
Bonus Recipe Famous Vinaigrette from Degrees Restaurant at Columbus State Community College
- 1/4 cup vinegar
- 3/4 cup oil
- 2 teaspoons mustard
- 1 teaspoon salt
- 1/2 teaspoon white pepper
InstructionsWhisk together until well blended. Refrigerate any extra for up to two weeks.
Check out Kate’s Quick Bites when Broad & High airs Thursday nights at 8pm on WOSU TVKate’s Quick Bites is a production of Broad & High and WOSU Public Media. Visit wosu.org/katesquickbites for more recipes and videos.
Learn more about Columbus State’s Hospitality Management & Culinary Arts program as well as the college’s recreational cooking classes.