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Solis Perfect Pro 824 Manual

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DRESSING/SAUCEN
CAESAR DRESSING
Für ca. 1½ Tassen (375 ml)
Zutaten:
2 Esslöffel Dijon-Senf
2 Knoblauchzehen, zerdrückt
2 Esslöffel Zitronensaft
4–6 Anchovis-Filets, geschnitten
2 Esslöffel Sauerrahm oder Crème fraîche
½ Tasse (65 g) geriebenen Parmesan-Käse
½ Tasse (125 ml) Olivenöl
Meersalz und frisch gemahlener, schwarzer Pfeffer
Zum Servieren:
Blätter vom Eissalat oder Romana-Salat
Parmesan-Scheiben
Knusprige Speck-Stücke
Croutons
Zubereitung:
1. Geben Sie den Senf, Knoblauch, Zitronensaft, Anchovis, Sauerrahm bzw. Crème
fraîche und Parmesan in den Mixkrug, schliessen Sie den Deckel.
2. Mixen Sie die Zutaten mit der Geschwindigkeit 3/BLEND ca. 20 Sekunden, bzw.
solange, bis sie gut vermischt sind.
3. Schalten Sie die Geschwindigkeit dann auf 1/MIX und geben Sie langsam das
Öl dazu, das Sie durch die Messbecher-Öffnung des Deckels eingiessen, bis die
Masse dick geworden ist (ca. 1 Minute).
4. Geben Sie das Dressing auf Eissalat oder Romana-Salat und garnieren Sie alles
mit Parmesan-Scheiben, Speck und Croutons.
PESTO SAUCE
Für ca. 1½ Tassen (375 ml)
Zutaten:
2 gut gefüllte Tassen mit Basilikum-Blätter
(dazu benötigen Sie einen grossen Bund Basilikum)
2 Knoblauchzehen
2 Teelöffel Zitronensaft
^ Tasse (60 g) geröstete Pinienkerne
60 g Parmesan-Käse, gerieben
½ Tasse (125 ml) Olivenöl
Salz und frisch gemahlener, schwarzer Pfeffer
… 21 …


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