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1
⁄2 cup wine vinegar
1 teaspoon kosher salt
1
⁄2 teaspoon freshly ground pepper
2
⁄3 cup extra virgin olive oil
2
⁄3 cup vegetable oil
Place the garlic in the blender jar and cover jar. Set on Low. Use the
Pulse function to chop the garlic, 5 times. Add the mustard, vinegar,
salt and pepper. Turn the blender on and blend for 10 to 15 seconds.
With the blender running, add the oils in a slow, steady stream,
taking about 20 seconds, then blend for 20 seconds longer until
completely emulsified.
You may change the Basic Vinaigrette by changing the flavor of the
vinegar, mustard or oil. Try using fresh lemon juice and a little honey
for a honey-mustard vinaigrette.
Add fresh herbs, sun-dried tomatoes, or pesto for other flavor
changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
CRACKED PEPPER PARMESAN DRESSING
A great dressing for pasta salad.
Makes 1
1
⁄3 cups
2 teaspoons whole black peppercorns
1 ounce Parmigiano-Reggiano, cut in
1
⁄2" or smaller cubes
1 shallot, about 1 ounce, peeled, cut in
1
⁄2" or smaller pieces
1 clove garlic, peeled and smashed
1
⁄2 teaspoon kosher salt
1 tablespoon Dijon-style mustard
1
⁄4 teaspoon Worcestershire sauce
2 tablespoons light mayonnaise
1
⁄4 cup wine vinegar
1
⁄4 cup extra virgin olive oil
1
⁄4 cup canola or other flavorless vegetable oil
Place the whole peppercorns in the blender jar. Blend for 10 seconds.
Some peppercorns will be pulverized, some will be cracked
and crushed; remove and reserve. Place the Parmesan cubes in the
blender jar; blend for 20 seconds; scrape sides of blender jar.
Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of
blender jar.
Add remaining ingredients in order listed; blend for 10 seconds.
Add reserved black pepper; blend for 5 seconds. Transfer dressing to
a resealable container and refrigerate for 30 minutes or longer to allow
flavors to develop. Keeps for one week in the refrigerator.
Nutritional information per tablespoon:
Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g
JAPANESE CARROT GINGER DRESSING
This dressing is served on the iceberg lettuce salad that
often accompanies sushi. It is simple to prepare at home
in your Cuisinart
®
Smart Power Premier Duet
™
600-Watt Blender.
Makes about 2 cups
4 carrots, peeled, and cut into
1
⁄2" slices
1 piece ginger root, about 2 inches, peeled, cut in
1
⁄2" pieces
1 shallot, peeled, cut in 4 pieces
1 clove garlic, peeled
1 teaspoon dry mustard
1
⁄2 cup apple juice
1
⁄3 cup rice vinegar
1
⁄4 cup water
2 tablespoons mirin (Japanese rice wine)
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
Place all ingredients in blender jar in order listed; cover blender jar.
Blend on High for 30 to 40 seconds. Serve with chopped crisp lettuce.