17
Creamy Caesar Sal ad Dressing
Traditional Ca esar sala ds are ma de with c risp roma ine lettuc e,
croutons, f reshly gr ated Parme san and a richly f lavored dre ssing
with garlic, anchovie s and raw eggs. Our updated version
uses a past eurized li quid egg substitute and adds the
flavor of ba lsamic vin egar for a little twist.
Makes about 1¼ cups
1 ounce Parmesan c heese,
cut in ½-inch cu bes
1–2 cloves garlic, pe eled
2 tablespoons pas teurized liqu id egg substi tute
or lowfat mayonna ise
1 tablespoon whi te balsamic vi negar
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon- style musta rd
1 teaspoon Worceste rshire Sauce
1 anchovy fillet (or 1–2 teaspoo ns anchovy pa ste)
½ teaspoon kosher s alt
¼ teaspoon freshl y
ground black pep per
1⁄3 cup vegetable oil
1⁄3 cup extra virgin olive oil
Place chees e in blen der jar; cover blen der jar. Se lect Puré e. Pulse to
chop, 10–12 time s. Add ga rlic to bl ender jar ; pulse to chop, 5–10 times.
Add the nex t 9 ingred ients and blend fo r 10 second s until sm ooth.
Combine the two oils in a meas uring cup with pour spout. R emove the
measured p our lid. W ith the bl ender run ning, slow ly add the oils in a
slow steady stream th rough the lid while holding th e measure d pour li d
over loosely over the cover to pr event spat ter. Blend until smo oth and
creamy, about 45–50 seconds. Allow dre ssing to s it for 15– 20 minutes
for flavors to blend. If not usi ng immedi ately, place dressing in a
covered air tight con tainer an d refrige rate for up to 3 days . If sep aration
occurs, re turn dres sing to bl ender jar, cover and b lend on P urée for 5
seconds.
Nutritional informa tion per ser ving (one table spoon):
Calories 72 (93% f rom fat) • car b. 0g • pro. 1g • fat 8g
• sat. fat 1g • chol. 3mg • sod. 100mg • cal c. 18mg • fiber 0g
Basic Vinaigret te
This basic vinaigret te is per fect for a crisp g reen sal ad. You may
add herbs o r use fla vored vine gars.
Makes about 1½ cups, ca n be doub led or tr ipled
1 clove garlic, p eeled
2 tablespoons Dijon-style mustard
½ cup wine vinega r
1 teaspoon kosher s alt
½ teaspoon freshl y ground pepp er
2⁄3 cup extra virgin olive oil
2⁄3 cup veget able oil
Place the ga rlic in t he blende r jar and cover jar. S elect Mix . Use the
pulse to cho p the gar lic, 5 tim es. Add th e mustard , vinegar, salt and
pepper. Turn th e blender on and b lend for 10 –15 seconds . With the
blender ru nning, add the oils in a slow, s teady stre am, takin g about 2 0
seconds, th en blend for 20 sec onds long er until completely emulsifi ed.
You may change the Basi c Vinaigre tte by us ing vinega r, mustard or oil
with differ ent flavor s. Try usi ng fresh lemon juic e and a l ittle hon ey for a
honey-musta rd vinaigr ette. Add fresh he rbs, sun- dried toma toes, or
pesto for ot her flavor changes.
Nutritional informa tion per table spoon:
Calories 109 (97% from fat) • carb. 1g • p ro. 0g • fat 12g
• sat. fat 2g • chol. 0 mg • sod. 86mg • calc. 1mg • fiber 0g
Asian Mango Mari nade
This marina de comple ments bot h seafood and chicke n.
It also can double a s a sauce* *.
Makes 2½ cup s
1 small clove garli c
1 small shallot, about ¾ ounce, quartered
1 inch piece fres h ginger, peeled and roughly c hopped
1 small serrano c hile pepper,
quartered, se eds and stem r emoved
2 ripe, medium man gos
1⁄3 cup + 1 tablespoo n mirin
1 tablespoon seas oned rice vin egar
1 tablespoon lime juice
1 teaspoon lime zes t