Cuisinart SPB-8 Instruction Manual - Page 16

Champagne Vinaigrette This all-purpose dressing is incredibly versatile as a salad topper, marinade or finishing drizzle for roasted vegetables. Makes about 1 scant cup 2½ tablespoons Champagne vinegar 1 teaspoon Dijon mustard 1 small shallot, halved ¼ teaspoon kosher salt Pinch ground black pepper ¾ cup extra virgin olive oil 1. Put the vinegar, mustard, shallot, salt and pepper into the blender jar. Blend on Low until processed. Slowly add the oil through the opening while blending on Low (while using the measuring cap or a dishtowel to shield the opening to prevent any splatter). 2. Let mixture blend an additional 20 seconds after all has been added. 3. Taste and adjust seasoning as desired. 1 anchovy fillet (or 1-2 teaspoons anchovy paste) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1⁄3 cup vegetable oil 1⁄3 cup extra virgin olive oil 1. Put cheese and garlic into the blender jar. Turn on High for 5 seconds to chop. 2. Scrape down the sides of the blender jar and add the yolk, mustard, vinegars, lemon juice, Worcestershire, anchovy, salt and pepper. Blend on Low for about 10 seconds to combine. 3. Combine the oils together in a measuring cup with a pour spout. While running the blender on Low, slowly pour the oil through the opening in the lid while using the measuring cup or dishtowel to shield the opening to prevent any splatter. 4. Continue running to fully emulsify for a total of 45 seconds. 5. Taste and adjust seasonings. If not using immediately, place dressing in a covered airtight container and refrigerate for up to 3 days. Nutritional information per serving (1 tablespoon): Calories 91 (96% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 45mg • calc. 0mg • fiber 0g Nutritional information per serving (one tablespoon): Calories 109 (94% from fat) • carb. 1g • pro. 1g • fat 12g • sat. fat • 2g • chol. 25mg • sod. 146mg • calc. 27mg • fiber 0g Creamy Caesar Dressing Toss with crispy romaine lettuce, croutons and freshly grated Parmesan for the quintessential Caesar salad. Makes about ¾ cup *Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For a lowercholesterol mayonnaise, and to avoid using raw eggs, use cholesterol-free egg substitute for the egg yolk. 1 ounce Parmesan cheese, cut in ½-inch cubes 1 large garlic clove, peeled 1 large egg yolk* 2 teaspoons Dijon mustard 1 tablespoon white vinegar (wine or Champagne both work well) 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 16