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Cilantro-Mint Vinaigrette
Used in Panko-Crusted Scallops recipe in Appetizer, Salads &
Entrees section.
Makes 4 servings
INGREDIENTS
1 egg yolk
Juice of 2 limes
1 1/2 tablespoons soy sauce
1 medium garlic clove, chopped
1 cup rice vinegar
1/2 teaspoon Chinese chile sauce (optional)
1 bunch cilantro leaves, picked and coarsely chopped (about 1/2 cup)
6 sprigs mint leaves, picked
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons sesame oil
METHOD
1 Chop cilantro leaves in Mini Bowl of your food processor and
set aside.
2 Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese
chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and
brown sugar in the large bowl of your food processor fitted with the
Processing Blade. Process for about 2 minutes or until the mixture
is smooth.
3 With the machine running, slowly drizzle in the oils and process until
the mixture is thick. Refrigerate until ready to use.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
53
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
METHOD
1 Using a whole egg rather than just egg yolks results in a lighter
Caesar dressing that comes together more easily.
2 In your food processor fitted with the Processing Blade, add egg,
lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard,
and anchovies. Slowly pour in the oils to emulsify.. Stir in the cheese
and season with salt and pepper.
3 Refrigerate in a covered container. When ready to use, whisk or
shake the container.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 53