Zyliss safety rail-guided slicer easyslice mandolineTM - Manual (Page 9)

9
julienne vegetables on baby greens
5 oz Bag of Baby Arugula Blend Salad greens
(or favorite blend of: arugula, baby spinach, watercress)
3 cups Mixed Vegetables
(carrots, zucchini, cucumber, jicama, red radishes)
2 Sweet peppers (orange, red, or yellow)
1 Beefsteak tomato
4 oz Gruyere or Parmesan Romano cheese (coarsely grated)
INGREDIENTS
3/4 cup Sour cream
3/4 cup Water
4 Tbsp Fresh Chives, finely chopped
Salt, pepper, paprika to taste
8 sprigs Thyme
DRESSING
makes 4 - 6 servings
PREPARATION
Mix all ingredients for the dressing, adjust seasonings to taste and chill.
Wash and dry salad greens. Wash, peel and cut vegetables for Mandoline use. Wash and slice tomato into 1/4 inch
segments. Julienne vegetables using the 3.5mm julienne insert, food holder, and food guide. Slice the peppers using
the 3mm slicing insert.
In a bowl, toss all vegetables and grated cheese with dressing.
Arrange salad greens on a plate, top with vegetable and cheese mixture. Garnish with thyme.
TIP: Thoroughly dry salad greens to eliminate watered-down dressing.
PREPARATION
Preheat oven broiler to 425 degrees.
Slice lemon, pepper and ginger with 7mm slicing insert, food holder, and food guide. Julienne zucchini, squash and
carrots using the 7mm julienne insert, food holder, and food guide.
Cut heavy duty foil twice the length of salmon enough to enclose it in a pouch-like wrap. Place foil on a baking
sheet, center
1/2 the lemon slices on foil creating first layer. Place salmon filets on top of lemons and layer
remaining lemon slices and rosemary on filets. Pour ponzu sauce over filets. Bend foil edges upward and crimp
edges. Slice foil wrapped filets off baking sheet and into broiler. Broil 15-20 minutes, depending on thickness of
filets. Filets will be opaque throughout when cooked.
Meanwhile heat oil until hot then add peppers and ginger, stir fry 1 minute. Add julienned vegetables and sauté for
2 minutes. Sprinkle soy sauce and sake over vegetables and toss. Cover pan and cook for an additional 3 minutes.
TIP: Substitute cooking sherry for sake if desired.
broiled salmon with stir fry vegetables
1 1/2 lb Salmon filets
1 Lemon
2 Sprigs Rosemary
1/3 cup Ponzu sauce
(citrus flavored soy sauce)
2 Zucchini (small)
2 Yellow squash (small)
2 Carrots (medium)
1 Red bell pepper (large)
1 cup Snow peas (sliced)
1 Tbsp Fresh ginger
1 Tbsp Olive oil
2 Tbsp Soy sauce (low sodium)
1/2 oz Sake (optional)
INGREDIENTS
makes 4 servings