Cuisinart CBT500L Cracked Pepper Parmesan Dressing, Japanese Carrot Ginger Dressing, Pesto Sauce

1teaspoon kosher salt

½teaspoon 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 using a different flavor of 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 variations.

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

2teaspoons whole black peppercorns

1ounce Reggiano Parmagiano, cut into ½" or smaller cubes

1shallot, about 1 ounce, peeled, cut into ½" or smaller pieces

1clove garlic, peeled and smashed

½teaspoon kosher salt

1tablespoon Dijon-style mustard ¼ teaspoon Worcestershire sauce 2 tablespoons light mayonnaise ¼ cup wine vinegar

¼ cup extra virgin olive oil

¼ cup canola or other flavorless vegetable oil

Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some pep- percorns 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 refriger-

ate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator.

Nutritional analysis 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™

600-Watt Blender.

Makes about 2 cups

4carrots, peeled, and cut into ½" slices

1piece gingerroot, about 2 inches, peeled, cut in ½" pieces

1shallot, peeled, cut into 4 pieces

1clove garlic, peeled

1teaspoon dry mustard

½cup apple juice

¹⁄³ cup rice vinegar

¼cup water

2tablespoons mirin (Japanese rice wine)*

1 tablespoon soy sauce

1 tablespoon 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.

*Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Nutritional information per serving (2 tablespoons): Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g

PESTO SAUCE

Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.

Makes about ¾ cup

1ounce Parmesan cheese, cut into ½" cubes 1-2 cloves garlic, peeled

¹⁄³ cup extra virgin olive oil

2cups fresh basil leaves, loosely packed*

3tablespoons lightly toasted pine nuts or walnuts

Place cheese cubes in blender jar; cover blender jar. Set on Low. Use Pulse

to chop the cheese, 10 to 15 pulses. Remove and reserve cheese. Add garlic to blender jar; cover and Pulse to chop, 10 to 15 pulses. Add remaining ingredients in

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