RECIPE SEARCH
Filter by
Autumn salad
with cider vinaigrette
| Preparation : 15 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
:
|
accessories
:
|
Serves 8
:
| 2 | red apples |
| 300 | g red cabbage |
| 100 | g shelled walnuts |
| 8 | g bunch parsley, chopped |
| 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 | |
| 1 | Peel, core and quarter the apples. Cut the cabbage in pieces. Fit the food processing bowl; insert the midi bowl and install the 2mm slicing disc. Slice the apples and red cabbage using the FOOD PROCESSOR programme. |
| 2 | Chop the walnuts in the mini bowl using the FOOD PROCESSOR programme. |
| 3 | If using raisins, rehydrate in a little hot water for 5 minutes then drain. Cut the cheese into strips or crumble using your fingers. |
| 4 | Combine 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 | |
| 1 | Place the cider vinegar, lemon juice and oil in a bowl. Whisk to emulsify; season to taste. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
ADD A COMMENT
Product used