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Personal Blender™ - le mixeur ultra-rapide
Recettes
E. Dressings
Les sauces à salade peuvent être crémeu-
ses ou avec morceaux, selon les ingré-
dients. Si vous utilisez plus ou moins de
liquides ou plus ou moins d'ingrédients,
vous pouvez les transformer en dips.
Dressing au miel et à la moutarde
120 ml de miel ou de jus d'agave
80 ml de vinaigre de pommes
2 cuillères à soupe de moutarde
1 cuillère à soupe d'oignon
1 cuillère à café de graines de céleri
1 cuillère à café de graines de curcu-
ma
240 ml d'huile d'ortie
sel de mer ou gemme selon vos goûts
Verser tous les ingrédients (sauf l'huile) et
mixer. Ensuite, ajouter l'huile et une pin-
cée de sel et mixer jusqu'à obtenir l'onc-
tuosité souhaitée.
Dressing aromatisée aux
graines de papaye
80 ml de vinaigre brun de riz (ou du
jus de citron vert)
1 cuillère à soupe d'oignon
2 cuillères à café de moutarde (nous
recommandons la moutarde de Dijon)
1 cuillère à café de jus d'agave ou de
miel
1 cuillère à café de sauce épicée (ou
selon vos goûts)
160 ml d'huile d'olive
2 cuillères à soupe de graines de pa-
paye
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée.
Dressing au tahin
60 ml de tahin (graines de sésame
mixées en purée à la consistance du
beurre)
120 ml de jus de citron
1 gousse d'ail
1 oignon printainier (en dés)
1 branche deleri (en dés)
sel de mer selon les goûts
Faire une purée jusqu'à obtenir l'onctuo-
sité souhaitée.
84


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