Operation Manual

11
STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN
170g broccoli (1 large bunch), tough stems discarded
2 teaspoons extra-virgin olive oil
10g finely grated Parmigiano-Reggiano (3 tablespoons)
Cut broccoli into 4-5 cm wide florets. Peel stem and cut lengthwise into 1 cm wide sticks.
Use the measuring cup to pour water into the metal container to medium 4 or 5.
Steam broccoli on the steam plate until tender for 5 to 6 minutes. Transfer to a bowl and toss with oil,
cheese, and salt and pepper to taste.
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
175g medium asparagus, trimmed (1 to 2)
1 teaspoon Sherry vinegar
1
/
2
teaspoon minced shallot
1 small dollop Dijon mustard
1 pinch salt
1 small pinch black pepper
2 teaspoons extra-virgin olive oil
1
/
2
teaspoon finely chopped fresh tarragon
1
/
2
large egg, hard-boiled
Use the measuring cup to pour water into the metal container to medium 3 or 4. Steam asparagus on the
steam plate until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water
to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream,
whisking until emulsified. Whisk in tarragon.
Force the half egg through a coarse sieve into a bowl. Toss asparagus with 1 teaspoon vinaigrette and
serve it onto a plate. Spoon remaining dressing over asparagus and top with egg.
STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING
Salad
100 g salmon fillet, cut if necessary to fit on the steamer
1
/
4
tsp ground cumin
Juice from
1
/
2
lime (about
1
/
2
dl)
2 cups mixed baby greens
1
/
4
avocado, thinly sliced
1
/
4
pink grapefruit, pith and peel removed, segments separated
a few bean sprouts, thoroughly washed
Grapefruit-Ginger Dressing
1
1
/
2
teaspoons grapefruit juice
1
/
2
teaspoon olive oil
1 teaspoon white-wine vinegar
1
/
4
teaspoon chopped fresh ginger
Use the measuring cup to pour water into the metal container to hard 6 or medium 4.
Season fish with salt, pepper, cumin, and lime juice and steam on the steam plate until
tender, about 6 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in
a small bowl. With a fork, coarsely flake the fish; toss with greens and just enough dressing
to lightly coat leaves. Place the salad onto a plate. Arrange avocado slices and grapefruit
sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.