51
RECIPES
WALdORF SALAd
Makes 4–6 serves
INGREdIENTS
3 Granny Smith apples, quartered
½ bunch celery sticks, trimmed
2 tablespoons lemon juice
100g smoked walnuts
dRESSING:
INGREdIENTS
3 egg yolks
2 teaspoons seeded mustard
¼ cup olive oil
2 tablespoons garlic chives
Salt and pepper, optional
METHOd
1. Assemble the food processor using the
adjustable slicing disc.
2. Slice apples and celery, then transfer to a
large serving bowl and toss with lemon
juice and walnuts.
3. Reassemble the food processor using the
quad blade.
4. For the dressing: place eggs yolks and
mustard into the processing bowl. With
the motor running, slowly add the oil
through the feed chute processing until
smooth and creamy. Add chives and
process until just combined.
Season to taste.
5. Fold dressing through tossed
ingredients and serve chilled.
BEETROOT CARPACCIO WITH ORANGE ANd AvOCAdO
INGREdIENTS
Serves 2–4 people
4–5 beetroots, peeled
¼ cup red wine vinegar
¼ cup olive oil
1 orange, peeled, segmented
1 avocado, peeled, sliced
½ cup Chervil, washed
1 tablespoon thyme
1 pomegranate, seeds only, optional
Marinated fetta, to serve, optional
METHOd
1. Assemble food processor using the
adjustable slicing disc
2. Slice beetroots thinly and place in a
single layer onto a tray lined with baking
paper. Pour red wine vinegar and oil
evenly over the sliced beetroots, cover
and set aside for 20 minutes.
3. Assemble the salad layer slices of
beetroot, orange segments, avocado,
chervil and thyme. Top with left
pomegranate, fetta and drizzle with left
over marinate.