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Kitchen Crew 942863 Manual

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Ensalada de espaguetis de remolacha, aguacate y queso
de cabra
Ingredientes para 2 porciones:
• 100 g de lechuga variada
• 2 aguacates maduros
• 2 remolachas
• ½ pepino para ensalada
• 120 g de queso de cabra
desmenuzado
• 1 limón
• 2 yemas de huevo
• 3 cucharadas soperas de
aceite de oliva
• 2 dientes de ajo
Preparación:
1. Para la ensalada: lava el pepino y
córtalo en tiras anchas con el acce-
sorio de corte grueso del cortador
en espiral. Pela la remolacha y corta
espirales parecidas a los espaguetis
con el accesorio de corte fino. Lava
las hojas de la lechuga y corta la
cebolla en tiras finas.
2. Corta el aguacate por la mitad,
retira el hueso, saca la carne del
fruto y después corta en tiras.
3. Reparte las hojas de ensalada en
un plato hondo y tápalas con las
tiras de pepino. Añade encima la
mayor parte de los espaguetis de
remolacha.
4. Pon las tiras de aguacate sobre
estos y reparte por encima el res-
to de la remolacha. Decora con el
queso de cabra y la cebolla.
5. Para la vinagreta: exprime el
limón, pela los dientes de ajo y
pícalos finamente. Mezcla en la
batidora el zumo de limón, las
yemas de huevo, el aceite y el ajo.
Salpimienta.
6. Antes de servir, vierte la vinagreta
sobre la ensalada.
Espirales de boniatos
Ingredientes para 2 porciones:
• 1 boniato grande
• 2 cucharadas soperas de
aceite de oliva
• 50 g de crema agria
• Sal
Preparación:
1. Precalienta el horno a 180 °C. Pon
papel de horno en la bandeja del
horno.
2. Corta los boniatos en espirales
finas usando el cortador en espi-
ral. Para ello, usa el accesorio para
cortar con la cuchilla fina.
… 82 …


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