Saladmaster Food Processor
12" Electric Oil Core Skillet
3.5 Qt. Double Walled Bowl
small mixing bowl
Chef Frank Turner
Former Executive Chef and Nutrition Director with Henry Ford Hospital; Former Culinary Instructor at Dorsey Culinary Academy; Former Executive Chef in various 4 star restaurants
sweet potato, processed, use Cone #3 (approximately 227 g)
butternut squash, cut in half, deseeded, processed, use Cone #3 (approximately 227 g)
celery root, peeled, quartered and processed, use Cone #3
grape seed oil
(approximately 1 quart) dino kale, medium rough chop
tart apple (such as Northern Spy or Ginger Gold), halved, and strung, use Cone #2
mild apple (such as Pink Lady or Jonathan), halved and strung, use Cone #2
chevre cheese (optional)
apple cider vinegar
grape seed oil
- Process sweet potato, butternut squash and celery root on Cone #3 directly into a bowl. Add grape seed oil and mix to evenly coat vegetables.
- Preheat electric skillet to 400°F/205°C. Add vegetable mixture and roast. Vegetables should be lightly caramelized, but crisp. Transfer vegetables to a large mixing bowl.
- Trim the stem end of the kale leaves. Rough chop, wash and dry kale.
- Add kale to vegetable mixture. Top with golden raisins.
- Cut apples on Cone #2 directly over top of the salad.
- Toss all ingredients (except cheese) with the dressing and portion in to 5 servings. Top with Chevre, if desired, and serve warm.
- Combine ground rosemary, agave nectar and apple cider vinegar in a small bowl and mix until well blended (30 seconds).
- Slowly add oil in a thin steady stream.
- May use 4 cups sliced celery, use Cone #4, if celery root (celeriac) not available.
- May grind your own dried rosemary with an electric coffee mill.
- If the root vegetables are dryer than normal, you may need a little bit of oil to get a good caramelization.
- Stems on Dino kale are soft and edible; there is no need to remove the whole stem, just the end.
- Best when served warm.