slow, steady stream, taking about 20 sec - onds, 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
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
CREAMY CAESAR SALAD
DRESSING
Traditional Caesar salads are made with crispy romaine lettuce, croutons, freshly grated Parmesan and a richly flavored dressing with garlic, anchovies and raw eggs. Our updated version uses a pasteur- ized liquid egg substitute and adds the flavor of balsamic vinegar for a little twist.
Makes about
1ounce Parmesan cheese, cut into
1 - 2 cloves garlic, peeled
2tablespoons pasteurized liquid egg substitute*
1tablespoon balsamic vinegar
1tablespoon red wine vinegar
1tablespoon fresh lemon juice
2teaspoons
1teaspoon Worcestershire Sauce
1anchovy fillet (or 1 - 2 teaspoons anchovy paste)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
Place cheese in blender jar; cover blender jar. Set on Speed12. Pulse to chop, 10 – 12 times. Add garlic to blender jar; Pulse to chop, 5 to 10 times. Add the next 9 ingredients and blend for 10 seconds until smooth. Combine the two oils in a measuring cup with pour spout. Remove the Measured Pour Lid. With the blender running, slowly add the oils in a steady stream through the lid while holding the Measured Pour Lid loosely over the cover to prevent spattering. Blend until smooth and creamy, about 45 to 50 seconds. Allow dressing to sit for 15 to 20 minutes for fla- vors to blend. If not using immediately, place dressing in a covered airtight contain- er and refrigerate for up to 3 days. If sepa- ration occurs, return dressing to blender jar, cover and blend on Speed 12 for 5 sec- onds.
Nutritional information per tablespoon:
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g
sat fat • 1g • chol. 3mg • sod. 100mg • calc. 18mg
fiber 0g
*You may also substitute prepared mayonnaise for the egg/egg substitute.
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.
Makes about 3/4 cup
1ounce Parmesan cheese, cut into
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 Speed 12. Pulse to chop, 10 to 15 times. Remove and reserve cheese. Add garlic to blender jar; cover, and pulse to chop, 10 to 15 pulses. Add remaining ingredients in order listed, includ- ing reserved cheese. Cover blender jar; blend on Speed 12 until combined, about 30 to 40 seconds. Pesto may be stored in refrigerator in an airtight container. After placing in container, smooth over top, and drizzle with olive oil to keep from turning dark. Stir oil in before using.
Nutritional information per
*For Spinach Pesto:
Add 1/2 teaspoon fennel seed and 2 teaspoons dried basil when chopping the garlic. Substitute 2 cups washed and dried baby spinach leaves for the basil .
CHOLESTEROL FREE
MAYONNAISE
The safest mayonnaise made at home is made with an egg substitute or liquid pasteurized egg product. Made with an egg substitute it has the added advantage of being cholesterol free.
Makes about 3/4 cup
1/2 cup liquid egg substitute or pasteurized liquid egg product
2 tablespoons wine vinegar
16
