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Autumn salad

with cider vinaigrette

Autumn salad with cider vinaigrette Cook Expert

Preparation : 15 min Resting : -
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Serves 8 :
2 red apples
300 g red cabbage
100 g shelled walnuts
8 g bunch parsley, rinsed and dried
60 g raisins or dried cranberries
150 g blue cheese, such as Stilton
CIDER VINAIGRETTE :
3 tbsp cider vinegar
3 tbsp lemon juice
100 ml olive or rapeseed oil
salt, 5 peppercorn blend
1Wash, peel, core and quarter the apples. Rinse and cut the cabbage in pieces. Fit the food processing bowl, and insert the midi bowl; install the 2mm slicing disc. Slice the apples and cabbage using the FOOD PROCESSOR programme. Chop the walnuts in the mini bowl for about 10 seconds. Set aside.
2Remove the parsley leaves. If using raisins, rehydrate in a little hot water for 5 minutes then drain. Cut the cheese into strips or crumble using your fingers.
3Combine the apples, red cabbage, parsley, raisins or cranberries in a salad bowl. Season with the vinaigrette, and mix well. Just before serving, add the cheese and walnuts. Serve immediately.
cider vinaigrette
1Place the cider vinegar, lemon juice and oil in a bowl. Whisk to emulsify; season to taste.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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