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BASIC VINAIGRETTE
This recipe may be easily modified by changing the oils
and vinegars used.
Makes 1½ cups
1 garlic clove or small shallot, peeled
(cut shallot into 12 millimetre pieces)
3 tablespoons wine vinegar
3 tablespoons white vinegar or lemon juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
½ cup vegetable oil or light flavoured
olive oil
Place garlic or shallot in work bowl; pulse on Chop 5
times. Scrape the work bowl. Add the vinegars, mus-
tard, salt and pepper. Process on Chop until smooth,
about 5 seconds. With the machine running on Chop,
add the oils slowly, in a steady stream, through one of
the holes in the recessed area of the cover. After all the
oil has been added, process on Grind for an additional
10 seconds. Taste and adjust seasonings as needed.
This dressing is best made at least ½ hour ahead of
serving. Vinaigrette will keep well for one week if in
refrigerator, covered. Remove from refrigerator about
30 minutes before serving; it may need to be repro-
cessed if separation has occurred.
Nutritional information per serving (1 tablespoon):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fibre 0g
CREAMY ROASTED GARLIC
AND HERB DRESSING
Try this flavourful dressing on a
crispy romaine salad.
Makes about 1 cup
9 garlic cloves, peeled
¾ teaspoon extra virgin olive oil
¾ cup loosely packed basil leaves
¾ cup loosely packed Italian parsley leaves
¾ cup fat-free plain yoghurt
½ cup light mayonnaise
1½ tablespoons balsamic vinegar
Preheat the oven to 190ºC. Toss the garlic with
the oil and wrap loosely in aluminum foil. Roast in
the preheated oven for about 45 minutes, or until
cloves have softened. Let cool 5 to 10 minutes.
Place the cooled garlic in the work bowl with the
basil and parsley. Pulse on Grind 10 times; scrape
the work bowl. Add the yoghurt, mayonnaise and
vinegar. Process on Grind until smooth and blend-
ed, about 30 seconds. Scrape the work bowl; pro-
cess 15 additional seconds.
Transfer to an airtight container. Dressing keeps for
one week in refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 5mg • sod. 60mg
• calc. 34mg • fibre 0g
ASIAN MARINADE
This marinade is equally good for pork,
chicken or salmon.
Makes about 2 cups
25 grams peeled fresh gingerroot, cut into
12 millimetre pieces
2 garlic cloves, peeled
½ cup low-sodium soy sauce
¹⁄
³
cup canola or other vegetable oil
¼ cup + ½ tablespoon hoisin sauce
¼ cup + ½ tablespoon Asian sesame oil
¼ cup + ½ tablespoon rice wine vinegar
½ teaspoon cayenne pepper
Place the gingerroot and garlic in the work bowl. Pulse
on Chop 5 times. Scrape the sides and bottom of the
work bowl. Add the remaining ingredients; chop until
smooth, about 15 seconds.
Transfer to a container, cover and refrigerate if not
using immediately. Marinate meat or seafood for
approximately 2 hours before roasting or grilling.
Cooking Suggestion: Pour ²⁄
³
of the marinade
into a resealable plastic bag and add two 450
grams trimmed pork tenderloins. Coat the meat
thoroughly with the marinade and refrigerate for 2
hours. Remove the tenderloins from the marinade
and place on a rack; discard the marinade. Roast
in a preheated 245ºC oven for 20 to 22 minutes,
turning after 10 minutes. Remove from oven. The
temperature of the meat should be about 65ºC;
it will rise to 70ºC - 75ºC while resting. Let rest
for 10 minutes; slice and serve with remaining
reserved marinade drizzled over the meat.
Nutritional information per serving (1 tablespoon):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fibre 0g