Cuisinart DLC-10S DLC-10S Manual - Page 43

SALADS 37 Shredded Carrots and Zucchini Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. If you like, substitule an equal amount ot parsnips for zucchini INGREDIENTS 3 medium carrots (about 2 ounces each) 2 medium zucchini (about 4 ounces each) 1/4 cup unsalted butter Salt and pepper to tasie 1/2 teaspoon chopped Fresh tarragon or 1/4 as much dried (optional) 4 servings Peel canots and cut them and unpeeled zucchini to fit feed lube horizontally Process with snredding disc Mell hutler in large skillet. Add shredded vegetables anil sprinkle with a little sail and pepper. Cover anil cook until iust tender. 2 or 3 minutes Season with tarragon, salt and pepper to taste. Sliced Tomatoes on Shredded Lettuce You can prepare all the elemenls of this salad in the work bowl. 1/4 1-1/2 4-1/2 1/2 1/2 V2 4 l INGREDIENTS cup parsley leaves, loosely packed medium shalloi. peeled tablespoons red-wine vinegar tablespoons saltlower oil teaspoon Dijon-style mustard teaspoon sugar leaspoon salt Freshly ground black pepper firm, ripe, medium lomaloes. cored and cut Hat ai ends medium head romaine leltuce S servings Use metal blade to chop parsley and shallots fine Add all remaining ingredients, excepl tomatoes and lettuce, through the feed tube opening while the machine is running. Remove metal 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 work bowl to platter, arranging lomatoes over letluce in an attractive pattern. TIP: When preparing a meal, make the dishes with the least amount ot wet ingredients first For exam ple, make the bread fust, then you don't need lo wash the bowl before making the salad In man/ cases, wiping the bowl with a paper lowel between recipes is sufficient.