Creamy Caesar Salad Dressing
1large clove garlic, peeled and halved
1⁄4 cup fresh lemon juice
1pasteurized egg
1teaspoon sugar 1⁄2 teaspoon salt
1⁄2 teaspoon Worcestershire sauce
1⁄4 teaspoon coarsely ground black pepper
1inch anchovy paste or 1⁄2 fillet anchovy, if desired
11⁄4 cups extra virgin olive or vegetable oil
1⁄2 cup shredded Parmesan cheese
In blending beaker, place all ingredients except oil and cheese. Insert blending attachment into motor body. Blend at Speed 2 for 10 to 15 seconds, or until garlic is finely chopped. Gradually add oil and cheese while blending at Speed 1 for 20 to 25 seconds, or until blended and creamy. Serve tossed with romaine lettuce, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 230 cal, 2 g pro, 1 g carb,
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.
Fresh Herb Vinaigrette
1⁄3 cup white wine vinegar
2tablespoons coarsely torn fresh basil leaves
1teaspoon fresh oregano leaves
1⁄2 teaspoon fresh rosemary leaves
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
1small clove garlic, peeled
1cup extra virgin olive or vegetable oil
In blending beaker, place all ingredients except oil. Insert blending attachment into motor body. Blend at Speed 7 for 10 to 15 seconds, or until herbs and garlic are finely chopped. Gradually add oil while blending at Speed 1 for 10 to 15 seconds, or until well mixed. Serve with mixed greens.
Yield: 10 servings (2 tablespoons per serving).
Per Serving: About 200 cal, 0 g pro, 0 g carb,
22 g total fat, 3 g sat fat, 0 mg chol, 60 mg sod.
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