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CRACKED PEPPER PARMESAN DRESSING
A great dressing for pasta salad.
Makes 1
1
⁄3 cups (325 ml)
2 teaspoons (10 ml) whole black peppercorns
1 ounce (30 g) Parmigiano-Reggiano, cut in
1
⁄2" (1.25 cm) or
smaller cubes
1 shallot, about 1 ounce (30 g), peeled, cut in
1
⁄2" (1.3 cm)
or smaller pieces
1 clove garlic, peeled and smashed
1
⁄2 teaspoon (2 ml) kosher salt
1 tablespoon (15 ml) Dijon-style mustard
1
⁄4 teaspoon (1 ml) Worcestershire sauce
2 tablespoons (30 ml) light mayonnaise
1
⁄4 cup (50 ml) wine vinegar
1
⁄4 cup (50 ml) extra virgin olive oil
1
⁄4 cup (50 ml) canola or other flavourless vegetable oil
Place the whole peppercorns in the blender jar. Press On button, then
High and blend for 10 seconds. Some peppercorns will be pulverized,
some will be cracked and crushed; remove and reserve. Place the
cheese cubes in the blender jar; blend on High for 20 seconds; scrape
sides of blender jar. Add shallot, garlic and salt. Blend on High for 10
seconds; scrape sides of blender jar.
Add remaining ingredients in order listed; blend on High 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
flavours to develop. Keeps for one week in the refrigerator.
Nutritional information per tablespoon (15 ml):
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 (500 ml)
4 carrots, peeled, and cut into
1
⁄2" (1.25 cm) slices
1 piece fresh ginger, about 2 inches (5 cm), peeled, cut in
1
⁄2" (1.25 cm) pieces
1 shallot, peeled, cut in 4 pieces
1 clove garlic, peeled
1 teaspoon (5 ml) dry mustard
1
⁄2 cup (125 ml) apple juice
1
⁄3 cup (75 ml) rice vinegar
1
⁄4 cup (50 ml) water
2 tablespoons (30 ml) mirin (Japanese rice wine*)
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Asian sesame oil
(toasted sesame oil)
Place all ingredients in blender jar in order listed; cover blender jar.
Press On and blend on High for 30 to 40 seconds. Serve with chopped
crisp lettuce.
* Available in Asian markets or gourmet/ethnic foods section of
grocery stores.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g
WASABI GINGER SAUCE/MARINADE
Use this versatile sauce as a marinade for meats and seafood,
a dressing for salads, or a dipping sauce for potstickers,
dumplings or Mongolian Hot Pot.
Makes about 2 cups (500 ml)
1
⁄2 ounce (15 g) fresh ginger, peeled, cut in
1
⁄2" (1.25 cm) or
smaller pieces
1 small shallot [
1
⁄2 ounce (15 g)], peeled, cut in
1
⁄2" (1.25 cm) or
smaller pieces
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