Manual Cuisinart CBT 500 E (page 15 of 41) (English)

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1 teaspoon kosher salt

½ teaspoon freshly ground pepper

²⁄

cup extra virgin olive oil

²⁄

cup vegetable oil

Place the garlic in the blender jar and cover jar. Set on Low. Use the Pulse

function to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn

the blender on and blend for 10 to 15 seconds. With the blender running, add the oils

in a slow, steady stream, taking about 20 seconds, then blend for

20 seconds longer until completely emulsified.

You may change the Basic Vinaigrette by using a different flavor of vinegar, mustard

or oil. Try using fresh lemon juice and a little honey for a honey-

mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor

variations.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g

• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

CRACKED PEPPER PARMESAN DRESSING

A great dressing for pasta salad.

Makes 1⁄



cups

2 teaspoons whole black peppercorns

1 ounce Reggiano Parmagiano, cut into ½" or smaller cubes

1 shallot, about 1 ounce, peeled, cut into ½" or smaller pieces

1 clove garlic, peeled and smashed

½ teaspoon kosher salt

1 tablespoon Dijon-style mustard

¼ teaspoon Worcestershire sauce

2 tablespoons light mayonnaise

¼ cup wine vinegar

¼ cup extra virgin olive oil

¼ cup canola or other flavorless vegetable oil

Place the whole peppercorns in the blender jar. Blend for 10 seconds. Some pep-

percorns will be pulverized, some will be cracked and crushed; remove and reserve.

Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides

of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of

blender jar.

Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black

pepper; blend for 5 seconds. Transfer dressing to a resealable container and refriger-

ate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the

refrigerator.

Nutritional analysis per tablespoon:

Calories 58 (90% from fat) • carb. 1g • pro. 1g • fat 6g

• sat. fat 1g • chol. 1mg • sod. 74mg • calc. 18mg • fiber 0g

JAPANESE CARROT GINGER DRESSING

This dressing is served on the iceberg lettuce salad that often accompanies sushi.

It is simple to prepare at home in your Cuisinart

Smart Power Premier

™

600-Watt Blender.

Makes about 2 cups

4 carrots, peeled, and cut into ½" slices

1 piece gingerroot, about 2 inches, peeled, cut in ½" pieces

1 shallot, peeled, cut into 4 pieces

1 clove garlic, peeled

1 teaspoon dry mustard

½ cup apple juice

¹⁄

cup rice vinegar

¼ cup water

2 tablespoons mirin (Japanese rice wine)*

1 tablespoon soy sauce

1 tablespoon Asian sesame oil

Place all ingredients in blender jar in order listed; cover blender jar. Blend on High for

30 to 40 seconds. Serve with chopped crisp lettuce.

* Available in Asian markets or gourmet/ethnic foods section of grocery stores.

Nutritional information per serving (2 tablespoons):

Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g

PESTO SAUCE

Serve as a topping for hot pasta or to add flavor to dips, dressings, or other sauces.

Makes about ¾ cup

1 ounce Parmesan cheese, cut into ½" cubes

1-2 cloves garlic, peeled

¹⁄

cup extra virgin olive oil

2 cups fresh basil leaves, loosely packed*

3 tablespoons lightly toasted pine nuts or walnuts

Place cheese cubes in blender jar; cover blender jar. Set on Low. Use Pulse

to chop the cheese, 10 to 15 pulses. Remove and reserve cheese. Add garlic to

blender jar; cover and Pulse to chop, 10 to 15 pulses. Add remaining ingredients in

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Cuisinart CBT 500 E Manual

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