Cuisinart DLC-2011C manual Creamy Chevre & Peppercorn Dressing

Creamy Chevre & Peppercorn Dressing

Creamy and tangy, perfect for crisp romaine.

Makes 1-3/4 cups (435ml) (28 tablespoons [420ml])

Preparation: 10 minutes, plus 30 minutes resting time.

1-1/2 ounces (425g) shallots, peeled and trimmed

1tablespoon (15ml) drained green peppercorns, rinsed & drained again

1-1/2 tablespoons (25ml) freshly squeezed lemon juice

1-1/2 tablespoons (25ml) white wine vinegar

1-1/2 tablespoons (25ml) water

1/3 cup (85ml) lowfat sour cream

6 ounces (170g) chevre

1/3 cup (85ml) extra virgin olive oil

Insert the metal blade. With the machine running, drop the shallots down the small- feed tube; process 5 seconds to chop. Add the drained green peppercorns, chop

10 seconds. Remove and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the work bowl; add the salt. With the machine running, add the olive oil through the hole in the small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes before using, to allow the flavours to blend. The dressing will keep for a week in the refrigerator.

Nutritional analysis per tablespoon (15ml):

Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g

sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g

42