Cuisinart BFP-10 Series - Manual (Page 23)

10
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp gr een salad.
Makes about 1½ cups, can be doubled or tripled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly gr ound pepper
²⁄³ cup extra virgin olive oil
²⁄³ cup vegetable oil
Place the garlic, mustard, vinegar , salt, and pepper in the blender
jar. Cover and blend on Food Pr ocessor for 10 to 15 seconds. With
the machine on, add the oils in a slow, steady str eam through the
pour lid. Continue to blend for an additional 20 to 30 seconds until
completely emulsified.
Note: Y ou may change the Basic Vinaigrette by using dif ferent
flavors of vinegar, mustar d or oil. Try using fr esh lemon juice and a
little honey for a honey-mustard vinaigr ette. Add fresh herbs, sun-
dried tomatoes, or pesto for other flavor changes.
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
Raspberry Vinaigrette
Try this pink dr essing on a salad of baby spinach. Sprinkle with some
crumbled chèvre and dried cranberries to finish.
Makes about 3 cups
zest of ½ lemon (color only – no bitter white pith)
1 clove garlic, peeled
1 small shallot , peeled, quartered
1½ teaspoons kosher salt
1 teaspoon thyme
½ teaspoon freshly gr ound pepper
²⁄³ cup raspberry vinegar
¼ cup fresh lemon juice
½ cup fresh or fr ozen thawed raspberries
2 tablespoons honey
1 teaspoon xanthan gum* (optional – but helps keep vinai-
grette fr om separating)
1 cup walnut oil
¾ cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the
blender jar. Cover and pulse on Chop, 5 to 10 times to begin
chopping garlic, shallot and zest. Add remaining ingr edients in
order listed. Blend on Food Pr ocessor until completely emulsified
and homogenous, about 20 to 30 seconds. Transfer to a r esealable
storage container. Let stand 30 minutes befor e using to allow
flavors to develop and blend. If not using immediately, r efrigerate.
Remove from r efrigerator 30 minutes before using.
*Can be found in most well-stocked natural foods or health food
stores. Xanthan gum is a naturally derived stabilizer that is
produced fr om the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dr essings and prevent them fr om separating.
It is an optional ingredient.
Nutritional information per tablespoon:
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g
• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g