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Asian VinaigretteThis simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
Makes 1/2 cup
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1Use the Citrus Juicer attachment to juice the lemon.
2In the Blender Jug combine the vinegar, soy sauce, peanut oil,
sesame oil, and lemon juice on low speed.
3Season to taste with salt and pepper.
Recipe Courtesy Wolfgang Puck
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Caesar VinaigretteMakes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
METHOD
1Use the Citrus Juicer attachment to juice the lemon.
2In Blender Jug, combine the egg, lemon juice, garlic, Worcestershire
sauce, red pepper flakes, mustard, and anchovies on low speed.
3Slowly pour in the oils to emulsify. Stir in the cheese and season with
salt and pepper.
4Refrigerate in a covered container. When ready to use, whisk or
shake the container.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN_3n1BlenderManual 6/25/10 11:08 AM Page 25