Zyliss safety rail-guided slicer easyslice mandolineTM - Manual (Page 8)

8
4 Salmon filets (4 oz)
1
1/2 oz Salad greens
(arugula, sorrel, spinach,
endive or other field greens)
3 Tbsp Olive oil
4 slices Beefsteak tomato
2
1/2 oz Spinach leaves
1/3 oz Shallots
1 Garlic clove (small)
1
1/2 lb Potatoes
3 cups Vegetable or Canola oil
4 Basil leaves
Salt
Pepper
Lemon juice
INGREDIENTS
sautéed salmon with french fries
makes 4 servings
12 oz Pkg. Penne Pasta
1/2 Zucchini (medium) cut in half lengthwise
1/2 Carrot (medium) cut in half lengthwise
1/2 Japanese eggplant, (small) cut in half lengthwise
1/2 Red onion (small) cut in half
1 lb Shrimp (medium) shelled and cooked
1/4 cup Olive oil
3 Tbsp Fresh lemon juice
2 Garlic Cloves, crushed
1/2 tsp Italian herbs (dried)
1/2 cup Fresh basil, shredded
INGREDIENTS
PREPARATION
Cook pasta according to package directions, until al dente. Drain and transfer to a salad bowl.
Slice vegetables using 7mm insert, food holder, and food guide. Oil pan and sauté vegetables in skillet until
lightly brown. Meanwhile, combine olive oil, garlic and Italian herbs. Top pasta with sautéed vegetables and
shrimp. Top with salad dressing, toss lightly and garnish with shredded basil to serve.
May be served warm or chilled.
TIP: A small amount of cooking spray helps vegetables and food guide glide across base.
penne pasta with shrimp
makes 4 - 6 servings
PREPARATION
Marinate filets in lemon juice, salt and pepper. Wash and briefly immerse tomatoes in hot water for about
10 seconds, and then place into cold water: peel, halve and deseed.
Peel the potatoes. Slice potatoes using the thin 3.5mm or thick 7mm julienne insert, food holder, and guide.
Place the julienne potatoes into cold water.
In a pan, brown the filets in olive oil. Steam the spinach, shallots and garlic to desired tenderness.
Dry potatoes and deep-fry in oil. Remove and drain on paper towels, keep warm.
Place a halved tomato on a plate, fill with spinach mixture and top with filet, lettuce leaves, red onions and herbs
to garnish. Cover with remaining tomato half. Arrange french fries around the tomato or serve separately.
TIP: After cutting potatoes place in cold water to keep from browning.