16
Champagne Vinaigrette
This all-purpose dressing is incredibly versatile as a
salad topper, marinade or finishing drizzle for roasted
vegetables.
Makes about 1 scant cup
2½ tablespoons Champagne vinegar
1
teaspoon Dijon mustard
1
small shallot, halved
¼
teaspoon kosher salt
Pinch ground black pepper
¾
cup extra virgin olive oil
1. Put the vinegar, mustard, shallot, salt and pepper
into the blender jar. Blend on Low until
processed. Slowly add the oil through the
opening while blending on Low (while using the
measuring cap or a dishtowel to shield the
opening to prevent any splatter).
2. Let mixture blend an additional 20 seconds after
all has been added.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 91 (96% from fat) • carb. 0g • pro. 0g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 45mg • calc. 0mg • fiber 0g
Creamy Caesar Dressing
Toss with crispy romaine lettuce, croutons and freshly
grated Parmesan for the quintessential Caesar salad.
Makes about ¾ cup
1
ounce Parmesan cheese, cut in ½-inch
cubes
1
large garlic clove, peeled
1
large egg yolk*
2
teaspoons Dijon mustard
1
tablespoon white vinegar (wine or
Champagne both work well)
1
tablespoon balsamic vinegar
1
tablespoon fresh lemon juice
1
teaspoon Worcestershire sauce
1
anchovy fillet (or 1–2 teaspoons anchovy
paste)
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1
⁄
3
cup vegetable oil
1
⁄
3
cup extra virgin olive oil
1. Put cheese and garlic into the blender jar. Turn on
High for 5 seconds to chop.
2. Scrape down the sides of the blender jar and add
the yolk, mustard, vinegars, lemon juice,
Worcestershire, anchovy, salt and pepper. Blend
on Low for about 10 seconds to combine.
3. Combine the oils together in a measuring cup
with a pour spout. While running the blender on
Low, slowly pour the oil through the opening in
the lid while using the measuring cup or dishtowel
to shield the opening to prevent any splatter.
4. Continue running to fully emulsify for a total of 45
seconds.
5. Taste and adjust seasonings. If not using
immediately, place dressing in a covered airtight
container and refrigerate for up to 3 days.
Nutritional information per serving (one tablespoon):
Calories 109 (94% from fat) • carb. 1g • pro. 1g • fat 12g
• sat. fat • 2g • chol. 25mg • sod. 146mg
• calc. 27mg • fiber 0g
*Raw egg warning: Caution is suggested in
consuming raw and lightly cooked eggs due to the
slight risk of salmonella or other food-borne illness.
To reduce this risk, we recommend you use only
fresh, properly refrigerated, clean, grade A or AA
eggs with intact shells, and avoid contact between
the yolks or whites and the shell. For a lower-
cholesterol mayonnaise, and to avoid using raw
eggs, use cholesterol-free egg substitute for the egg
yolk.
Summary of Contents for SPB-8 Series
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