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Instructions for Use & Recipe Booklet
Salads
Layered salad
Ingredients for 8 people:
2 heads of iceberg lettuce
2 yellow peppers
2 red peppers
300 g Feta (sheep’s cheese)
1 large cucumber
2 carrots
5 slices of toast
Butter for frying
For the dressing:
150 g mayonnaise
2 tbsp. brown sugar
Garlic powder
Curry powder
Salt
Preparation:
Clean the lettuce, remove the stalk, cut into pieces with blade G, wash and
dry well. Place the halves of iceberg lettuce on the bottom of a large salad
bowl. Cut the peppers in half, remove the stalks and seeds, wash and then
dice with blade H. Scatter the diced pepper on top of the iceberg lettuce in
such a way that it creates an even layer. Dice the Feta with blade H and also
distribute it evenly. Wash and dry the cucumber, cut it in half lengthways
and crossways, also dice with blade H and add to the salad. Distribute the
cucumber pieces evenly and cover with the remaining iceberg lettuce. Peel
the carrots, set the Nicer Slicer to setting 4*, cut the carrots into strips with
the julienne blades and spread in a layer on top of the salad.
For the dressing, beat the mayonnaise, brown sugar, garlic powder and
curry powder (to taste) until smooth, season with a little salt and pour
evenly over the top layer of the salad. Cover the salad bowl and leave in
the fridge for a minimum of 2 hours.
Place the slices of toast on top of one another, cut off the crusts and dice
with blade G one after another. Heat the butter in a non-stick frying pan,
add the cubes of toast and stir regularly until golden brown. Remove the
croûtons from the pan and scatter over the layered salad before serving.
The salad tastes best if left to stand in the fridge over night.
* can be altered to suit your preferences
Tip: For larger quantities, we recommend using the automatic opening
mechanism of the cutter lid. You can set this to level 2 or 3 to save effort
when cutting.
