20
BASICS
Tahini (a paste of ground sesame seeds) can now be found in most grocery
stores. Be sure to stir well before measuring out, as it naturally separates in
its jar. This dressing is a perfect match for our falafel on page 46, but is also
just as delicious on a salad of mixed greens.
TAHINI DRESSING
1
GARLIC CLOVE, PEELED
¹⁄³
CUP (75 ML) TAHINI
¼ TO ½ CUP (60 TO 125 ML) WATER,
DIVIDED
2
TABLESPOONS (30 ML) FRESH
LEMON JUICE
1
TEASPOON (5 ML) HONEY
¾
TEASPOON (3.75 ML) KOSHER
SALT
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
½
CUP (125 ML) EXTRA VIRGIN
OLIVE OIL
Makes about 1¼ cups (300 ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube. Allow to process until
finely chopped. Stop machine to scrape down sides.
Add the tahini, ¼ cup (60 ml) of water, lemon juice,
honey, salt and pepper.
2. Turn machine on to process and while mixing, slowly
add the oil through the feed tube. Continue to
process until desired consistency. If dressing seems
too thick, process in additional water.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 72 (88% from fat)
|
carb. 2g
|
pro. 1g
|
fat 8g
sat. fat 1g
|
chol. 0mg
|
sod. 89mg
|
calc. 17mg
|
fiber 0g
21
BASICS
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close
to the classic. If you’d prefer not to use raw egg yolks, egg substitute
can easily be used.
Makes 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic through the feed tube and process until finely
chopped. Add the anchovies, egg yolks, mustard,
lemon juice, vinegar, Worcestershire sauce and
pepper to the work bowl. Process until well blended.
2. With the machine running, slowly pour olive oil
through the feed tube in a steady stream until the
dressing is emulsified, about 30 seconds to 1 minute.
TIP:
For the perfect accompanying Caesar Salad, we
love to make elegant Parmesan crisps. The shredding
disc makes it easy. Shred about 2 ounces (60 g) of
Parmesan, and then portion out by the tablespoon
(15 ml) 2 inches (5 cm) apart, on to a baking pan lined
with a nonstick baking sheet (such as the Silpat
brand). Bake in a 400°F (204°C) 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 (1 to 1.5 L) of
torn or shredded romaine lettuce, 2 cups (500 ml) of
garlicky croutons, a bit of dressing and then top each
portion with a Parmesan crisp. 2 ounces (60 g) of
cheese will make 8 crisps. This will definitely impress
your guests!
Nutritional information per serving
[1 tablespoon (15 ml) dressing]:
Calories 91 (95% from fat)
|
carb. 1g
|
pro. 1g
|
fat 10g
sat. fat 2g
|
chol. 24mg
|
sod. 68mg
|
calc. 4mg
|
fiber 0g
2
GARLIC CLOVES, PEELED
6
ANCHOVY FILLETS
2
LARGE EGG YOLKS
2
TEASPOONS (10 ML)
DIJON MUSTARD
4
TEASPOONS (20 ML) FRESH
LEMON JUICE
4
TEASPOONS (20 ML) RED WINE
VINEGAR
2
TEASPOONS (10 ML)
WORCESTERSHIRE SAUCE
½
TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
²⁄³
CUP (150 ML) EXTRA VIRGIN
OLIVE OIL
