The_Australian_Women_Weekly_Food_Issue_24_2017

PHOTOGRAPHERBEN DEARNLEYSTYLISTVIVIEN WALSHPHOTOCHEFSCHARLOTTE BINNS-McDONALD & ALICE STOREY

SALADS

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1

68 AWW FOOD • ISSUE TWENTY FOUR

1 BEETROOT & GOAT’S CHEESE SALAD

PREP TIME 30 MINUTES SERVES 4

Using the slicer attachment on a food processor, slice
1 medium red onion and ½ medium red cabbage. Whisk
⅔ cup white wine vinegar and ¼ cup caster sugar in a
large bowl until sugar dissolves. Add cabbage mixture;
stand for 20 minutes. Drain vegetables and discard liquid;
season vegetable mixture to taste. Cut 250g pre−cooked
beetroot into wedges. Cut 2 small radicchio into thin
wedges; arrange on a platter with beetroot and cabbage
mixture. Crumble over 150g soft goat’s cheese; top with
¼ cup each coarsely chopped dry−roasted almonds and
chives. Drizzle with 1 tablespoon extra virgin olive oil.

2 VIETNAMESE CHICKEN SALAD

PREP TIME 30 MINUTES SERVES 4

Using the shredder attachment on a food processor, grate

200g white cabbage; transfer to a small bowl. Grate 1 large

carrot; place in a large bowl, add 1 thinly sliced medium

red onion, ½ cup rice wine vinegar, 2 teaspoons salt and

2 tablespoons caster sugar; stand for 5 minutes. Add

1½ cups bean sprouts; stand for 3 minutes; Drain the

pickled vegetables; return to the bowl. Add cabbage,

500g shredded barbecue chicken, ⅓ cup each mint and

coriander leaves. Place ¼ cup water, 1 clove crushed

garlic, 2 tablespoons each fish sauce, caster sugar and lime

juice in a screw−top jar; shake well. Pour dressing over

salad; toss to combine. Sprinkle salad with 2 tablespoons

each chopped roasted cashews and fried shallots.

With the help of the grater and slicer attachments on your food processor,

these delicious salads will be ready to serve in no time.