Cuisinart BFP-10CH manual Basic Vinaigrette, Raspberry Vinaigrette

Basic Vinaigrette

This basic vinaigrette is perfect for a crisp green salad.

Makes about 1½ cups, can be doubled or tripled

1clove garlic, peeled

2tablespoons Dijon-style mustard

½ cup wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

²⁄³	cup extra virgin olive oil
²⁄³	cup vegetable oil

Place the garlic, mustard, vinegar, salt, and pepper in the blender jar. Cover and blend on Food Processor for 10 to 15 seconds. With the machine on, add the oils in a slow, steady stream through the pour lid. Continue to blend for an additional 20 to 30 seconds until completely emulsified.

Note: You may change the Basic Vinaigrette by using different flavors 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 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

Raspberry Vinaigrette

Try this pink dressing on a salad of baby spinach. Sprinkle with some

crumbled chèvre and dried cranberries to finish.

Makes about 3 cups

zest of ½ lemon (color only – no bitter white pith)

1clove garlic, peeled

1small shallot , peeled, quartered 1½ teaspoons kosher salt

1teaspoon thyme

½teaspoon freshly ground pepper

²⁄³ cup raspberry vinegar

¼cup fresh lemon juice

½cup fresh or frozen thawed raspberries

2 tablespoons honey

1 teaspoon xanthan gum* (optional – but helps keep vinai- grette from separating)

1 cup walnut oil

¾ cup canola oil

Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar. Cover and pulse on Chop, 5 to 10 times to begin chopping garlic, shallot and zest. Add remaining ingredients in order listed. Blend on Food Processor until completely emulsified and homogenous, about 20 to 30 seconds. Transfer to a resealable storage container. Let stand 30 minutes before using to allow flavors to develop and blend. If not using immediately, refrigerate. Remove from refrigerator 30 minutes before using.

*Can be found in most well-stocked natural foods or health food stores. Xanthan gum is a naturally derived stabilizer that is produced from the fermentation of corn syrup. Often used in baking breads, xanthan gum will help stabilize marinades, vinaigrettes and salad dressings and prevent them from separating. It is an optional ingredient.

Nutritional information per tablespoon:

Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g

• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g

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