CRACKED PEPPER PARMESAN DRESSING
A great dressing for pasta salad.
Makes 11⁄3 cups (325 ml)
2 teaspoons (10 ml) whole black peppercorns
1ounce (30 g)
1shallot, about 1 ounce (30 g), peeled, cut in 1⁄2" (1.3 cm) or smaller pieces
1 clove garlic, peeled and smashed
1⁄2 teaspoon (2 ml) kosher salt
1 tablespoon (15 ml)
1⁄4 teaspoon (1 ml) Worcestershire sauce
2 tablespoons (30 ml) light mayonnaise
1⁄4 cup (50 ml) wine vinegar
1⁄4 cup (50 ml) extra virgin olive oil
1⁄4 cup (50 ml) canola or other flavourless vegetable oil
Place the whole peppercorns in the blender jar. Press On button, then High and blend for 10 seconds. Some peppercorns will be pulverized, some will be cracked and crushed; remove and reserve. Place the cheese cubes in the blender jar; blend on High for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend on High for 10 seconds; scrape sides of blender jar.
Add remaining ingredients in order listed; blend on High 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 flavours to develop. Keeps for one week in the refrigerator.
Nutritional information per tablespoon (15 ml):
Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g
Makes about 2 cups (500 ml)
4 carrots, peeled, and cut into 1⁄2" (1.25 cm) slices
1piece fresh ginger, about 2 inches (5 cm), peeled, cut in
1⁄2" (1.25 cm) pieces
1shallot, peeled, cut in 4 pieces
1clove garlic, peeled
1teaspoon (5 ml) dry mustard
1⁄2 cup (125 ml) apple juice
1⁄3 cup (75 ml) rice vinegar
1⁄4 cup (50 ml) water
2tablespoons (30 ml) mirin (Japanese rice wine*)
1tablespoon (15 ml) soy sauce
1tablespoon (15 ml) Asian sesame oil (toasted sesame oil)
Place all ingredients in blender jar in order listed; cover blender jar. Press On and 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 (30 ml)]: Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g
WASABI GINGER SAUCE/MARINADE
Use this versatile sauce as a marinade for meats and seafood,
a dressing for salads, or a dipping sauce for potstickers,
dumplings or Mongolian Hot Pot.
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™
Makes about 2 cups (500 ml)
1⁄2 ounce (15 g) fresh ginger, peeled, cut in 1⁄2" (1.25 cm) or smaller pieces
1small shallot [1⁄2 ounce (15 g)], peeled, cut in 1⁄2" (1.25 cm) or smaller pieces
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