RECIPES
Waldorf salad
Makes
INGREDIENTS
3 Granny Smith apples, quartered
½bunch 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
¼cup red wine vinegar
¼cup olive oil
1 orange, peeled, segmented
1 avocado, peeled, sliced
½cup 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.
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