Recipes (Cont.)

Recipes on this page have TM been specially created by

Rachael Ray.

CHOPPED ICEBERG LETTUCE WITH "FRENCH" DRESSING

1head iceberg lettuce

4radishes, chopped

4scallions, chopped

1/3 seedless cucumber, chopped

1cup shredded carrots (preshredded are available in produce section)

DRESSING

1/3 cup white wine vinegar 1/3 cup sugar

1/2 cup ketchup

1/2 cup extra-virgin olive oil (evoo) (eyeball it)

1teaspoon garlic powder

2teaspoons Worcestershire Sauce®

1/4 small white onion, finely chopped or grated salt and white pepper, to taste

Hold the lettuce head over a clean counter, core side down. Give the lettuce head a good whack on the counter and pull the core out. Chop let- tuce. Combine lettuce, radishes, scallions, cucumber and carrots in a large salad bowl.

Make the dressing: Put all of the dressing ingredients in the Blender Container. Put the top in place and blend on Speed 3 until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper to your taste.

Yield: 6 servings

CRUDITÉS AND 3 SAUCES

ANCHOVY SAUCE

2tins flat-fillet anchovies, lightly drained

1tablespoon small capers in brine

2tablespoons caper brine

1clove garlic, cracked from skin

1/2 cup extra-virgin olive oil (evoo) (eyeball it)

BLACK OLIVE AND PARMIGIANO SAUCE

1/2 cup pitted nicoise or Kalamata olives

2 tablespoons red wine vinegar (eyeball it)

1teaspoon dried thyme or 2 tablespoons fresh thyme leaves 1/3 cup extra-virgin olive oil (evoo) (eyeball it)

1/4 cup grated Parmigiano Reggiano cheese (a handful)

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