Cuisinart DLC-2009CHB - Manual (Page 39)

39
Lemony Honey Dijon Vinaigrette
Try this dressing on a salad with sliced grilled chicken.
Makes 1½ cups
2 strips lemon peel, each 2 inches x ½ inch
¾ teaspoon kosher or sea salt
2 shallots, ½ ounce each
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons Dijon-style mustard
½ teaspoon freshly ground black pepper
3 tablespoons vegetable oil
½ cup plus 2 tablespoons extra virgin olive oil
Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times.
With the machine running, drop the shallots down the small feed tube; process for 5
seconds to chop. Add the lemon juice, wine vinegar, honey, mustard, and black pepper
to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine
running, pour the oils into the small pusher and allow to drip through the hole in a small
steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to
allow the fl avors to blend. May be kept up to 2 weeks in the refrigerator. Allow the
dressing to come to room temperature before using. Process again, using the metal
blade, if the dressing has separated.
*Remove the peel from the lemon with a vegetable peeler, then take a sharp paring knife
and carefully scrape away the bitter white pith from the underside of the peel.
Nutritional information per tablespoon:
Calories 72 (89% from fat) • carb. 2g • pro. 0g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 83mg • calc. 1mg • fi ber 0g
Creamy Chèvre and Peppercorn Dressing
Creamy and tangy, perfect for crispy romaine.
Makes 1¾ cups (28 tablespoons)
1½ ounces shallots
1 tablespoon plus 1 teaspoon drained green peppercorns,
rinsed and drained again
6 ounces chèvre
1 ⁄³ cup lowfat sour cream
1½ tablespoons fresh lemon juice
1½ tablespoons white wine vinegar
1½ tablespoons water
1 ⁄³ cup extra virgin olive oil