Cuisinart CBT-500FP manual Cracked Pepper Parmesan Dressing, Japanese Carrot Ginger Dressing

1⁄2 cup wine vinegar

1 teaspoon kosher salt

1⁄2 teaspoon freshly ground pepper

2⁄3 cup extra virgin olive oil

2⁄3 cup vegetable oil

Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend for 10 to 15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until completely emulsified.

You may change the Basic Vinaigrette by changing the flavor 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 flavor changes.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g

• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

CRACKED PEPPER PARMESAN DRESSING

A great dressing for pasta salad.

Makes 11⁄3 cups

2 teaspoons whole black peppercorns

1 ounce Parmigiano-Reggiano, cut in 1⁄2" or smaller cubes

1shallot, about 1 ounce, peeled, cut in 1⁄2" or smaller pieces

1clove garlic, peeled and smashed

1⁄2 teaspoon kosher salt

1 tablespoon Dijon-style mustard

1⁄4 teaspoon Worcestershire sauce

2 tablespoons light mayonnaise

1⁄4 cup wine vinegar

1⁄4 cup extra virgin olive oil

1⁄4 cup canola or other flavorless vegetable oil

Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some peppercorns will be pulverized, some will be cracked

and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar.

Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar.

Add remaining ingredients in order listed; blend for 10 seconds.

Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator.

Nutritional information per tablespoon:

Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g

• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g

JAPANESE CARROT GINGER DRESSING

This dressing is served on the iceberg lettuce salad that often accompanies sushi. It is simple to prepare at home

in your Cuisinart ® Smart Power Premier Duet™ 600-Watt Blender.

Makes about 2 cups

4 carrots, peeled, and cut into 1⁄2" slices

1piece ginger root, about 2 inches, peeled, cut in 1⁄2" pieces

1shallot, peeled, cut in 4 pieces

1clove garlic, peeled

1teaspoon dry mustard

1⁄2 cup apple juice

1⁄3 cup rice vinegar

1⁄4 cup water

2tablespoons mirin (Japanese rice wine)

1tablespoon soy sauce

1tablespoon Asian sesame oil

Place all ingredients in blender jar in order listed; cover blender jar. Blend on High for 30 to 40 seconds. Serve with chopped crisp lettuce.

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