Zyliss safety rail-guided slicer easyslice mandolineTM - Manual (Page 10)

10
japanese noodle salad
3.5 oz pkg Japanese (potato) Starch Noodles
2 Cucumbers
1 Head Lettuce
6 oz Honey baked ham
2 Tbsp Sesame seeds
1/2 tsp Wasabi (Japanese horseradish powder)
4 Tbsp Rice wine vinegar
2 Tbsp Soy sauce (low sodium)
2 Tbsp Sesame oil
1/4 tsp Black pepper
INGREDIENTS
6 Potatoes (medium)
3 cups Milk
3 Tbsp Flour
3 Tbsp Unsalted butter 3/4 tsp Sea salt
1/4 tsp Black pepper
Shortening
INGREDIENTS
PREPARATION
Wash and dry cucumbers and lettuce. Peel and remove cucumber seeds. Julienne cucumber, lettuce and ham using
the thin 3.5mm julienne insert, food holder, and food guide. Boil noodles for 5 minutes, drain and rinse in cold
water. In a large bowl, combine oil, vinegar, soy sauce and Wasabi, stir in noodles. Toss remaining ingredients
together. Chill until served.
TIP: Substitute horseradish powder for the Wasabi.
makes 8 servings
PREPARATION
Preheat oven to 350 degrees. Grease 3 quart pan with shortening. Slice potatoes using the 1.5 mm slicing insert,
food holder, and food guide. Layer pan with 2 sliced potatoes, sprinkle with 1/4 tsp salt and top with 1 Tbsp flour.
Repeat this process twice more. Pour milk over layers. Bake 1 hour 15 minutes covered. Uncover and bake 15-20
additional minutes to brown.
TIP: Top with shredded cheese to make au gratin potatoes.
scalloped potatoes
makes 8 servings
10-12 Firm Roma Tomatoes
1 lb Caprese Mozzarella Cheese 1/4 cup Green onions finely sliced
1/4 cup Italian basil finely sliced
1/3 cup Olive oil
1/2 tsp Oregano leaves crushed
INGREDIENTS
PREPARATION
Unwrap and slice the mozzarella using the 7mm slicing insert, food guide and holder. Wash and slice tomatoes
using the 7mm slicing insert, food guide and holder. Mince garlic, slice basil and onions. Combine all dressing
ingredients; garlic, vinegar, oil and oregano leaves.
On a platter alternate tomatoes and cheese, drizzle with dressing and sprinkle with basil and green onions.
TIP: Partially freeze cheese for easier slicing.
caprese salad
makes 6 - 8 servings
2 cloves Garlic minced
1/4 cup Balsamic vinegar
DRESSING