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1 teaspoon kosher salt
½ 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 using a different flavor of 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
variations.
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⁄
cups
2 teaspoons whole black peppercorns
1 ounce Reggiano Parmagiano, cut into ½" or smaller cubes
1 shallot, about 1 ounce, peeled, cut into ½" or smaller pieces
1 clove garlic, peeled and smashed
½ teaspoon kosher salt
1 tablespoon Dijon-style mustard
¼ teaspoon Worcestershire sauce
2 tablespoons light mayonnaise
¼ cup wine vinegar
¼ cup extra virgin olive oil
¼ cup canola or other flavorless vegetable oil
Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some pep-
percorns 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 refriger-
ate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the
refrigerator.
Nutritional analysis 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
™
600-Watt Blender.
Makes about 2 cups
4 carrots, peeled, and cut into ½" slices
1 piece gingerroot, about 2 inches, peeled, cut in ½" pieces
1 shallot, peeled, cut into 4 pieces
1 clove garlic, peeled
1 teaspoon dry mustard
½ cup apple juice
¹⁄
³
cup rice vinegar
¼ 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.
* Available in Asian markets or gourmet/ethnic foods section of grocery stores.
Nutritional information per serving (2 tablespoons):
Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.
Makes about ¾ cup
1 ounce Parmesan cheese, cut into ½" cubes
1-2 cloves garlic, peeled
¹⁄
³
cup extra virgin olive oil
2 cups fresh basil leaves, loosely packed*
3 tablespoons lightly toasted pine nuts or walnuts
Place cheese cubes in blender jar; cover blender jar. Set on Low. Use Pulse
to chop the cheese, 10 to 15 pulses. Remove and reserve cheese. Add garlic to
blender jar; cover and Pulse to chop, 10 to 15 pulses. Add remaining ingredients in