Magazine article Sunset

Slivered Salads ... Quick with a Food Processor

Magazine article Sunset

Slivered Salads ... Quick with a Food Processor

Article excerpt

In only seconds, the slicing blade of a food processor can reduce a pile of vegetables or fruits to thin slivers-the base for each of these salads.

To increase efficiency, cut ingredients into the processor bowl in sequence; moisten with dressing, then invert the salad onto a plate to serve.

The step that takes the most time is preparing the ingredients so they will slice well in the processor.

No processor? A sharp knife still works. Or use a hand-powered slicer-such as Japanese ones with attachments that let you finely slice and sliver vegetables.

Three-pepper Salad

1 tablespoon parsley leaves

1 clove garlic

3 medium-size bell peppers (1-1/4 to

1-1/2 lb.)--in any combination of

red, yellow, or green-stemmed,

seeded, quartered lengthwise

1/4 cup extra-virgin olive oil or salad oil

2 tablespoons lemon juice

1/4 teaspoon dry thyme leaves

1 piece (about 5 oz.) parmesan or

dry jack cheese

Parsley sprigs

Salt and pepper

In a food processor, use metal blade to whirl parsley leaves and garlic until finely chopped.

Remove blade and add slicer. Fit 2 pieces of bell pepper at a time into feed tube; slice, pushing through with plunger. Repeat to slice all the peppers. Remove lid and slicer. Mix oil, lemon juice, and thyme leaves; pour over peppers.

Invert a platter over bowl; holding them together securely, invert salad onto platter. To arrange the salad, pull peppers out a little around the base.

Pull a cheese-shaving slicer over the cheese to make thin strips, using about 1/3 of the cheese; lay cheese on salad. Garnish with parsley sprigs. Add salt and pepper to taste; offer remaining cheese to slice and add as desired. Makes 4 servings.

Per serving: 279 cal.; 13 g protein; 6 g carbo.; 23 g fat; 24 mg chol; 572 mg sodium.

Crab Salad with Cucumber and Radish

1 green onion, ends trimmed

10 medium-size red radishes, ends

trimmed

1 large (about 11/2 lb.) European-style

cucumber, ends trimmed

1/2 to 1 pound shelled cooked crab

1/2 to 1/2 cup seasoned rice vinegar (or

white wine vinegar mixed with 4

teaspoons sugar)

1 teaspoon toasted black sespme

seed (optional; sold in Asian

markets)

Salt

Pack white part of onion and as many radishes as possible into food processor feed tube; slice, pressing with plunger. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.