The veggie raw bar

Choose your own adventure at the salad bar with Chef Randy Feltis!

Choose your own adventure at the salad bar with Chef Randy Feltis! He added extra oils and vinegars for additional variety, and if you want to add some protein options or marinated cooked veggies, you can do that, too!

The veggie raw bar

Serves: 20 people
Prep time: 30 – 60 minutes

Ingredients:

  • 1 lb sunflower sprouts
  • 1 lb snowpea shoots
  • 1 head black kale
  • 1 head green kale
  • 1 lb heirloom carrots
  • 1 lb ‎candy cane beets
  • 1 cucumber
  • 2 avocados
  • 1 fennel
  • 3 sweet peppers
  • 1 lb heirloom tomatoes
  • 1 bunch herbs (mint, basil, dill, parsley, chives)
  • 1/2 lb snap peas
  • 1 cup pecans
  • 1 cup chia seeds
  • 1 cup flax seeds
  • 1 cup hemp seeds
  • 1 bottle extra virgin olive oil
  • 1 bottle of seed oil (hemp ‎oil, walnut)
  • 1 bottle of red wine vinegar
  • 1 bottle or ‎white wine vinegar
  • 1 bottle chili-infused vinegar
  • 2 lemons
  • 2 limes
  • 2 grapefruit
  • Kosher salt
  • Pepper

Method:

Break all of the vegetables down into bite-sized pieces. Place lettuce into clear containers at one end of the bar.

In the middle, place vegetables into individual clear containers. At the end, place oils, vinegars and citrus with salt and pepper.

Place 10 lb plastic bags into take-out containers and have your guests choose their greens so that they can build their salads.

Finish with desired oil and vinegar or citrus juice. Don’t forget the salt and pepper!

Now wrap the open plastic bag around your index finger, trapping air in the bag.

Now shake, shake, shake the flavour in! Open the bag and pour tossed salad into the take-out box!

Your guests will love the “choose your own adventure” option and ‎the shake!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf