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BASICS
BASIC VINAIGRETTE
Classic vinaigrette – tossed with mixed greens or drizzle over
grilled chicken, this works great as a marinade, too.
¼ CUP CHAMPAGNE VINEGAR
½ SMALL SHALLOT, PEELED
AND HALVED
1 TEASPOON DIJON MUSTARD
½ TEASPOON KOSHER SALT
¼ TEASPOON GROUND
WHITE PEPPER
¾ CUP EXTRA VIRGIN OLIVE OIL
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the vinegar, shallot, mustard, salt
and pepper to the bowl and process to combine and
nely chop.
2. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are homog-
enous, about 1½ minutes.
Nutritional information per serving (1 tablespoon):
Calories 93 (97% from fat)
|
carb. 1g
|
pro. 0g
|
fat 11g
sat. fat 2g
|
chol. 0mg
|
sod. 80mg
|
calc. 1mg
|
ber 0g
You’ll be pleasantly surprised at how easy it is to make your own nut butter;
be sure to use unsalted nuts so you can control the amount of seasoning
in the nal product.
PEANUT BUTTER
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Pulse peanuts about 10 times and
then process until drops of oil are visible and the
mixture is very smooth, about 3½ to 4½ minutes. (You
may need to stop to scrape down periodically.)
2. Add salt and pulse 2 to 3 times to incorporate. Adjust
seasoning as desired.
TIP: This method can be done with any of your favorite
nuts; try adding sweet or savory spices to the spread
for more complex avor.
Nutritional information per serving (1 tablespoon):
Calories 116 (71% from fat)
|
carb. 4g
|
pro. 5g
|
fat 10g
sat. fat 1g
|
chol. 0mg
|
sod. 105mg
|
calc. 11mg
|
ber 2g
2 CUPS UNSALTED, DRY ROASTED
PEANUTS
¾ TEASPOON KOSHER SALT