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8
ITALIAN COLESLAW
Preparation Time: 10 minutes
Ingredients:
1 cup podded peas
¼ white cabbage
1 baby Cos lettuce
1 small fennel bulb
½ red onion
4 radishes
½ cup each of loosely packed basil, continental parsley & mint, coarsely torn
1 tbs salted baby capers, rinsed
Dressing:
80ml extra virgin olive oil
50g parmesan cheese
½ tsp dried chilli akes
Juice of ½ a lemon
Pinch salt & pepper
Method:
1. Place peas in a pot of boiling water to blanche for 2 minutes. Drain and cool under running
cold water.
2. Using the slicing attachment of your food processor, nely slice the cabbage, Cos lettuce,
fennel, onion and radish on speed setting 1 (blue) and transfer to a large mixing bowl.
3. To make the dressing, replace the slicing attachment with the ne grating attachment of
your food processor to grate the parmesan on speed setting 1 (blue). Replace the ne
grating attachment with the chopping blade and process the grated parmesan, extra virgin
olive oil, chilli akes, salt, pepper and lemon juice in the food processor bowl pulsing (red)
to combine.
4. Place all salad ingredients on a large serving platter, pour over dressing and capers. Gently
toss to combine and serve immediately
Serves 4-6
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