Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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9
BASICS
CAESAR DRESSING
There ar e many versions of this recipe, but our take is pr etty close
to the classic. If you’d prefer not to use raw egg yolks, egg substitute
can easily be used.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor . With the machine running, dr op the
garlic through the feed tube and pr ocess until fi nely
chopped. Add the anchovies, egg yolks, mustard,
lemon juice, vinegar, W orcestershir e sauce and
pepper to the work bowl. Process until well blended.
2. W ith the machine running, slowly pour olive oil
through the feed tube in a steady str eam until the
dressing is emulsifi ed, about 30 seconds to 1 minute.
TIP: For the perfect accompanying Caesar Salad, we
love to make elegant Parmesan crisps. The shr edding
disc makes it easy. Shr ed about 2 ounces of Parme-
san, and then portion out by the tablespoon 2 inches
apart, on to a baking pan lined with a nonstick baking
sheet (such as the Silpat brand). Bake in a 400°F oven
for about 8 minutes, or until melted and slightly
golden. Allow to cool on the sheet for a few minutes.
While crisps are baking, toss together 4 to 6 cups of
torn or shr edded romaine lettuce, 2 cups of garlicky
croutons, a bit of dr essing and then top each portion
with a Parmesan crisp. 2 ounces of cheese will make 8
crisps. This will defi nitely impr ess your guests!
Nutritional information per serving (1 tablespoon dressing):
Calories 91 (95% from fat)
|
carb. 1g
|
pro. 1g
|
fat 10g
sat. fat 2g
|
chol. 24mg
|
sod. 68mg
|
calc. 4mg
|
fi ber 0g
2
GARLIC CLOVES
,
PEELED
6
ANCHOVY FILLETS
2
LARGE EGG YOLKS
2
TEASPOONS
D
IJON MUSTARD
4
TEASPOONS FRESH LEMON
JUICE
4
TEASPOONS RED WINE
VINEGAR
2
TEASPOONS
W
ORCESTERSHIRE
SAUCE
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
²⁄³
CUP EXTRA VIRGIN OLIVE OIL