14 |
instruc
tion manu
al
Crunchy salad with orange
(CHiPPed edge Blade)
Serves 4
2 navel oranges with thick skin
4 round fennels
200 g carrots
100 g toasted almonds
70 g walnuts
Oil and salt as required
Clean the fennel, taking care not to break the outer waste leaves (they will be used to
decorate), peel the carrots. After washing the fennel and carrots, cut as thin noodles (using
the chipped edge blade supplied), leave to soak for 10 minutes in ice water and lemon. Peel
the oranges (save the peel for decoration), separate the segments and cut each into three
pieces. Coarsely chop the walnuts and almonds. Drain the fennel and put all the ingredients
in one bowl, season with a little oil and salt. Serve on a bed of julienne sliced lettuce. With
scraps of fennel make calla lily shapes and create sunflowers with the orange peel. This dish
is suitable as a starter for the fish dinners
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