Catler BL 8011 - Manual (Page 25)

R6
DIPS, DRESSING AND SAUCE
Ceasar dressing
Makes approximately 1 ½ cups
2 tablespoons Dijon mustard
2 cloves garlic, crushed
2 tablespoons lemon juice
4-6 anchovy fi llets, chopped
2 tablespoons sour cream or crčme fraiche
½ cup grated parmesan cheese
½ cup olive oil
Sea salt and freshly ground black pepper
Cos lettuce, to serve
Shaved parmesan cheese, to serve
Crisp fried bacon pieces, to serve
Croutons, to serve
1. Place mustard, garlic, lemon juice,
anchovies, sour cream and parmesan into
blender jug. Place lid on jug.
2. Select Speed 3/BLEND, blend 20 seconds
or until ingredients are well combined.
3. With blender running on Speed 1/
MIX, slowly pour oil through the inner
measuring lid until mixture thickens, this
should take about 1 minute.
4. Serve over crisp cos lettuce with grated
parmesan cheese, crisp bacon and
croutons.
Pesto
Makes approximately 1 ½ cups
2 cups fi rmly packed basil leaves (approx 1
large bunch basil)
2 cloves garlic
2 teaspoons lemon juice
⅓ cup pine nuts, toasted
60g grated parmesan cheese
½ cup olive oil
Salt and freshly ground black pepper
1. Place all ingredients into blender jug in
the order listed. Place lid on jug. Select
Speed 2/CHOP; blend until all ingredients
are very fi nely chopped and almost
smooth. Scrape down sides of blender if
necessary.
2. Spoon into an airtight container and chill
until ready to use.
TIP: Pesto will keep in an airtight container
in the refrigerator for a few days. Pour a little
extra oil over the top of the pesto and place a
piece of plastic wrap on top of the pesto. This
will prevent excess browning.