39
40
1
garlic clove, peeled
¼ cup (60 ml) fresh Italian (flat) parsley leaves,
washed and dried
1
tablespoon (5 ml) dried basil
1
teaspoon (5 ml) dried oregano
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
2
teaspoons (10 ml) Dijon-style mustard
6
tablespoons (90 ml) balsamic vinegar
2
⁄
3
cup (150 ml) extra virgin olive oil
Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process
5 seconds to chop. Add the parsley, dried basil and oregano, salt, pepper, mustard and vinegar;
process 10 seconds to blend. With the machine running, add the olive oil
1
⁄
3
cup (75 ml) at a time
through the hole in the small feed tube pusher. Process 1 minute longer until totally emulsified.
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using, to allow the flavours
to blend. Refrigerate unused portions – bring to room temperature (30 minutes) before using, and
reprocess to emulsify, using the metal blade if necessary.
Variation: For an Herbed Vinaigrette, use red or white wine vinegar.
Herbed Balsamic Vinaigrette
Drizzle over sliced summer tomatoes for a quick and easy salad.
Preparation: 10 minutes, plus 30 minutes resting time
Makes about 1 cup (250 ml)
Nutritional information per tablespoon (15 ml):
Calories 81 (95% from fat) • carb. 1g • pro.1g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 67mg • fiber 0g
4
garlic cloves
1¼ teaspoons (6 ml) kosher salt
1
⁄
3
cup (75 ml) fresh Italian parsley leaves
1
⁄
3
cup (75 ml) fresh mint leaves
1½ tablespoons (25ml) fresh oregano leaves
[or ¾ tablespoon (11.25 ml) dried]
2
teaspoons (10 ml) fresh marjoram leaves
[or 1 teaspoon (5 ml) dried]
2
cucumbers, 7 inches (18 cm) in length,
peeled, halved, seeded and cut into 1-inch
(2.5 cm) pieces, set over a strainer to drain
for 30 minutes
3
cups (750 ml) nonfat plain yogurt, drained
overnight to yield 1½ cups
(375 ml)*
Nutritional information per serving:
Calories 9 (3% from fat) • carb. 1g • pro.1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 60mg • fiber 0g
Tzatziki Sauce
Low in fat yet full of flavour, this sauce is great as a sandwich spread,
or as a dipping sauce for crudités.
Makes 3 cups / 48 tablespoons (750 ml)
Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt),
30 minutes resting time
Insert the metal blade. With the machine running, drop the garlic down the small feed tube; process
5 seconds to chop. Add the kosher salt, parsley, mint, oregano, and marjoram; pulse to chop, 15 to 20
times. Add the drained cucumber pieces; pulse to chop, 15 to 20 times. Add the drained yogurt; pulse
to combine. Do not overprocess, or the sauce will become runny. Allow the sauce to sit for 30 minutes
for the flavors to blend. Refrigerate until ready to use. Keeps 3 to 4 days in the refrigerator; do not
freeze.
* To drain yogurt: Line a sieve with a double layer of cheese cloth or a paper coffee filter and set over a
bowl. Spoon yogurt into lined sieve, cover with plastic wrap and refrigerate overnight (8 hours minimum).
You may need to drain water from the bowl occasionally. Refrigerate thickened yogurt in an airtight
container for up to one week.