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Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 3/4 cup (175 ml)
1 clove garlic, peeled
2 tablespoons (25 ml) Dijon-style
mustard
1/4 cup (50 ml) wine vinegar
1/2 teaspoon (2 ml) kosher salt
1/4
teaspoon (1 ml) freshly ground pepper
1/3 cup (75 ml) extra virgin olive oil
1/3 cup (75 ml) vegetable oil
Nutritional analysis per tablespoon (15 ml):
Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12 g
sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g
Insert the metal blade. With the machine running, drop the garlic through the feed tube and
process to chop, 10 seconds. Scrape the work bowl. Add the mustard, vinegar, salt, and pep-
per. Process to combine, 10 seconds; scrape the work bowl. With the machine running, add
the oils in a slow, steady stream, about 45 seconds. Process until emulsified. Refrigerate
unused portions; bring to room temperature before using. Process for 10 seconds to emulsify
if separation has occurred.
Note: Basic Vinaigrette may be modified by changing the flavour 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 flavour changes.
Preparation: 5 minutes
Pesto
Our pesto is lower in fat than traditional pestos, and just as flavourful.
Makes 3/4 cup (175 ml)
1 ounce (28 g) Reggiano Parmesan,
cut in 1/2-inch (1.25 cm) pieces
1 clove garlic
2 cups (500 ml) packed fresh basil
leaves, washed and dried
2 to 4 tablespoons (25 to 50 ml) extra virgin
olive oil
2 tablespoons (25 ml) lightly toasted
pine nuts or walnuts
1/4 teaspoon (1 ml) salt
Insert the metal blade. With the machine running, drop the cheese down the feed tube and
process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the
garlic clove down the feed tube; process to chop, about 5 seconds. Scrape down the sides of
the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the
sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle.
Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse
to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes
before using, to allow the flavours to blend. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discolouration. Keeps 5 days in the refrigerator, or may be
frozen.
Preparation: 5 to 10 minutes