22
23
Salad and Dr
essing:
1
head r
omaine lettuce
2
ounces (60 g) Parmigiano Reggiano
1
small garlic clove
3 to 4
anchovy fillets
2
tablespoons (30 ml) egg substitute
[may substitute 1 fr
esh, raw egg yolk; be sur
e you use the
fr
eshest eggs possible and fr
om a trusted sour
ce –
or use 2 tablespoons (30 ml) mayonnaise]
1
teaspoon (5 ml) Dijon-style mustar
d
2
teaspoons (10 ml) fr
esh lemon juice
2
teaspoons (10 ml) r
ed wine vinegar
1
teaspoon (5 ml) W
o
rcestershir
e sauce
¼
teaspoon (1 ml) fr
eshly gr
ound black pepper
1
∕
3
cup (75 ml) extra virgin olive oil
1.
Pr
eheat oven to 350°F (176C). Line baking tray with aluminum foil.
T
oss br
ead cubes together with olive oil, crushed garlic clove and salt.
Pour onto pr
epar
ed baking tray and bake for about 10 to 12 minutes,
tossing cr
outons once during bake time. Cr
outons should be evenly
golden. Remove and r
eserve.
2.
Clean lettuce and tear each leaf into bite size pieces. Dry well and
reserve in lar
ge salad bowl.
3.
Insert the shr
edding disc into the work bowl. Shr
ed the cheese;
remove and r
eserve.
4.
Car
efully r
emove the shr
edding disc and insert the chopping blade.
Add the garlic clove and pr
ocess until finely chopped. Add anchovies,
egg substitute/yolk/mayonnaise, mustar
d, lemon juice, vinegar
,
W
o
rcestershir
e sauce and pepper to the work bowl. Pr
ocess until well
blended. With machine running, slowly pour olive oil thr
ough the feed
tube in a steady str
eam so that dr
essing becomes emulsified.
5.
T
oss lettuce with r
eserved cr
outons, Parmesan and dr
essing. Serve
immediately
.
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essing
W
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love ser
ving this over sliced cucumbers
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Makes about 1 cup (250 ml)
½
tablespoon (7 ml) champagne vinegar
(you may substitute sherry vinegar)
1
small shallot, cut into ½-inch (1.25 cm) pieces
1
small garlic clove
1
tablespoon (15ml) Dijon-style mustar
d
3
tablespoons (45 ml) fr
esh orange juice
1
tablespoon (15 ml) fr
esh lemon juice
1
tablespoon (15 ml) fr
esh lime juice
3
tablespoons (45 ml) fr
esh dill
¼
teaspoon (1 ml) kosher or sea salt
pinch fr
eshly gr
ound black pepper
½
cup (125 ml) extra virgin olive oil
1.
Put all ingr
edients in the mixing cup except for the olive oil. Using the
blending shaft, blend to br
eak up the garlic and shallot. Add oil, ¼
cup (60 ml) at a time, and blend until emulsified. Let mixtur
e blend an
additional 30 seconds after all ingr
edients have been added.
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Roasted Red Pepper and T
omato Sauce
This is a ver
y versatile sauce.
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Makes about 4 cups (1 L)
2
teaspoons (10 ml) extra virgin olive oil
1
medium onion, cut into ½-inch (1.25 cm) pieces
1
carr
ot, cut into ½-inch (1.25 cm) pieces
1
stalk celery
, cut into ½-inch (1.25 cm) pieces
2 garlic
cloves
1
teaspoon (5 ml) dried basil
1
∕
3
cup (75 ml) dry white wine, or vermouth
3
roasted r
ed peppers, cut into ½-inch (1.25 cm) pieces
2
tablespoons (30 ml) tomato paste
2
cans [15 ounce (450 g) diced tomatoes, with juices
¾
teaspoon (3.75 ml) kosher or sea salt
¼
teaspoon (1 ml) fr
eshly gr
ound black pepper
1
∕
8
teaspoon (0.5 ml) crushed r
ed pepper flakes, or to taste
1.
Put the olive oil in a medium saucepan and set over medium heat.
Once hot, add the onion, carr
ot, celery
, garlic and basil. Partially cover
and let cook until vegetables ar
e softened but not br
owned, about 6 to
8 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking
up the br
own bits fr
om the bottom of the pan and working into the
mixtur
e); let cook until fully evaporated. Add r
oasted peppers, tomato
paste, tomatoes with juices, salt, pepper and r
ed pepper flakes. Bring
to a boil, then r
educe heat to allow to simmer
, partially cover
ed, for
about 35 to 40 minutes. Uncover and then simmer for an additional 15
to 20 minutes longer to thicken.
2.
Using the blending shaft, blend sauce until pur
éed. If using a lar
ger
saucepan, tilt the pan to the side away fr
om you to ensur
e that the
pr
otective guar
d of the blending shaft is fully submer
ged to pr
event
splatter
.
3.
T
aste and adjust seasonings as desir
ed.
