Updated: Thursday, March 30, 2017, 11:28 AM
“I feel like a professional.” Jinell said after we finished preparing all the vegetables for our Tortellini Salad with Zucchini and Peas. We had two beautiful zucchinis for our salad. Our chefs decided to try slicing one into thin ribbons with the vegetable peeler and chopping the other into medium sized half circles. Slicing the ribbons required a sophisticated technique and Dinelsi patiently used her peeler to produce a beautiful mound of zucchini strips. Monica was busy slicing grape tomatoes into “half footballs” to put in with the “zeros” (tortellini). Jinell was mincing garlic perfectly and Claudia was grating carrots with gusto. Everyone had a chance to practice a different technique. We were all excited to sit down and taste our salad. We all felt that cutting the zucchini in two different ways provided wonderful texture in our salad and we were all surprised how delicious a simple dressing of lemon zest and juice plus olive oil and salt and pepper can be. The consensus was, “This salad is amazing!”
Read full story: 'This salad is amazing!'