Cuisinart DLC-10C - Manual (Page 43)

y S A L A D S
37
Shredded Carrots and Zucchini
Because shredded vegetables cook so quickly, all
their natural flavor and crispness is preserved If
you like, substitute an equal amount of parsnips for
zucchini. Sliced Tomatoes on Shredded Lettuce
You can prepare all the elements of this salad in the
work bowl.
i ^ rediem T s
1/4 cup paisley leaves, loosely
packed
medium shalloi. peeled
INGREDIENTS
1
3 medium carrots (about 2 ounces 1-1/2 tablespoons red-wine vinegar
each) 4-1/2 tablespoons safflovrer oil
2 medium zucchini (about 4 1/2 teaspoon Dijon-style mustard
ounces each) 1/2 teaspoon sugar
1/4 cup unsalted butter 1/3 leaspdon salt
Salt and pepper to taste Freshly ground black pepper
1/2 teaspoon chopped tresh tarragon 4 firm, ripe, medium lomaloes.
or 1/4 as much dried cored and cut Hat at ends
(optional) 1 medium head romaine lettuce
4 servings 6 servings
Peel carrots and cut them and unpeeled zucchini to
tit teed lube horizontally. Process with shredding
disc
Men butler in large skillet. Add stiredded vegetables
and sprinkle vvitti a liUle salt and pepper. Cover and
cook until lust tender. 2 or 3 minutes
Season with tarragon, salt and pepper to taste.
Use metal blade to chop parsley and shallots fine
Add all remaining ingredients, except lomatoes and
lettuce, through the feed tube opening while the
inactiine is running. Remove nielat blade and insert
slicing disc
Slice tomatoes into dressing, using light pressure
Cut lettuce into sections to lit teed tube Use slicing
disc to slice it. using medium pressure.
Transfer contents of woik bowl lo platter, arranging
tomatoes over lettuce in an attractive paltein.
TIP: When preparing a meal, make the dislies vhth
the least amount ol wet ingredients first. For exam­
ple. make the bread first, then you don’l need lo
wash the bowl belore making the salad In many
cases, wiping the bowl with a paper towel botvreen
recipes is sufficient