The Chew: Laura Prepon Orange Is The New Black
Laura Prepon came by The Chew to talk about her hit show Orange Is The New Black and to make a special Grilled Vegetable Salad with Citrus Vinaigrette recipe with Clinton Kelly. Orange Is The New Black is, of course, a Netflix show, so all of the second season was released on the same day, June 6. People all over the world are binge-watching on the show, including myself last weekend.
Upon seeing her, Clinton Kelly, who watched the first episode of the new season already, called Laura Prepon’s character Alex Vause a very bad name and then demanded to know why she was so heartless. I think if I had somehow run into Laura Prepon right after watching the first episode of the second season, I would’ve done the same thing.
Laura Prepon said she didn’t think her character was heartless, just a “badass.” Laura Prepon also said she thought one of the most compelling things about Piper and Alex’s relationship is how selfish they are and yet how much they love each other. The struggle between those two things makes it really compelling to watch.
This salad looked really delicious. Clinton Kelly said that if you had asked him if he would ever cook with quinoa when he first started doing The Chew, he would’ve laughed in your face. But Daphne Oz broke him down and now he loves quinoa. And this salad in particular looked great. Check it out!
The Chew: Clinton Kelly Grilled Vegetable Salad with Citrus Vinaigrette Recipe Ingredients
- Olive Oil
- Kosher Salt
- Freshly Ground Pepper
- 1 Lemon (halved)
- 2 Zucchini (cut in spears)
- 4 Scallions (roots and green ends trimmed)
- 2 Red Bell Peppers (cut in wide slices)
- 1 pint Cherry or Grape Tomatoes
- 2 teaspoons Dijon Mustard
- 1 cup Dry Quinoa (cooked to package instructions)
- 1/4 cup Basil Leaves (torn)
- 2 tablespoons Mint Leaves (torn)
- 1/4 cup Sliced Almonds (toasted)
Clinton Kelly: The Chew Grilled Vegetable Salad with Citrus Vinaigrette Recipe Directions
- Preheat grill to medium high.
- Throw the tomatoes into a tin foil packet with salt, pepper, and olive oil and put it right on the grill. Grill for 5-10 minutes, until the tomatoes are charred and starting to break down.
- Meanwhile, bring a pot of water to a boil and cook quinoa according to package directions.
- Toss together zucchini, scallions, red peppers, olive oil, salt, and pepper in a bowl and go ahead and throw those right on the grill. Grill until lightly charred, about 4 to 5 minutes per side.
- Cut a lemon in half, oil the cut side, and place cut-side down on the grill. Grill for about 4 minutes.
- Once everything is done, stir it all together in a bowl with slivered almonds.
- Squeeze the grilled lemon juice into a bowl with Dijon mustard, olive oil, salt, and pepper. Mix into a vinaigrette and then add to the salad and toss.