Cuisinart SPB-650 Instruction Manual - Page 14

Champagne Vinaigrette This all-purpose dressing can be used as a salad topper, marinade or finishing drizzle for roasted vegetables. Makes about 1 scant cup 2½ tablespoons Champagne vinegar 1 teaspoon Dijon mustard ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 small shallot, halved ¾ cup extra virgin olive oil 1. Put the ingredients in the order listed into the blender jar. 2. Blend on Low for about 20 seconds, or until homogenous. 3. Taste and adjust seasoning as desired. If not using immediately, place dressing in a covered, airtight container and refrigerate for up to 1 week. Bring to room temperature and stir before serving Nutritional information per serving (1 tablespoon): Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 45mg • calc. 0mg • fiber 0g 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 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 as desired. If not using immediately, place dressing in a covered, airtight container and refrigerate for up to 3 days. Bring to room temperature and stir before serving. Nutritional information per serving (1 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 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 Cham- pagne both work well) 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 anchovy fillet (or 1-2 teaspoons anchovy paste) ½ teaspoon kosher salt Green Goddess Dressing Packed with fresh herbs, this classic dressing has a refreshing tang. It's perfect over grilled chicken, vegetables or salad. Makes about 1¼ cups 1 anchovy fillet 2 teaspoons white wine vinegar 1⁄3 cup packed Italian parsley 2 tablespoons fresh tarragon 2 tablespoons chopped chives 1 cup nonfat Greek yogurt ¼ cup mayonnaise ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 small garlic clove 1. Put the ingredients, in the order listed, into the blender jar. 2. Blend on Low, about 1/2 minutes, until smooth. 14