RECIPE SEARCH
Filter by
Preparation : 15 min | Resting : - |
Cooking : - | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
Programmes
:
![]() |
accessories
:
![]() ![]() ![]() |
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. |