Cilantro-Mint Vinaigrette

FG_FoodProc Manual2 7/7/06 3:54 PM Page 57

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

1Chop cilantro leaves in Mini Bowl of your food processor and set aside.

2Put 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 Emulsifying disc. Process for about 2 minutes or until the mixture is smooth.

3With 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)

Asian Vinaigrette

Makes 1/2 cup

This simple dressing gives a light yet rich Asian flavor to salad greens. You'll find rice wine vinegar and toasted sesame oil in the Asian foods section of well-stocked markets.

INGREDIENTS

3 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 tablespoons peanut oil

1 tablespoon toasted Asian sesame oil Juice of 1/2 lemon

Salt

Freshly ground black pepper

METHOD

1In your food processor fitted with the Emulsifying disc mix together the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.

2Season to taste with salt and pepper. Reserve until ready to use.

Recipe courtesy Wolfgang Puck