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Asian Vinaigrette
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
Makes 1/2 cup
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1
In the Food Processor fitted with the Chopping blade combine the
vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.
2
Season to taste with salt and pepper.
Recipe Courtesy Wolfgang Puck
Almond Pesto
Makes 1/2 cup
INGREDIENTS
1 cup loosely packed parsley, washed, stems removed
1 cup firmly packed basil leaves
2 tablespoons chopped blanched garlic
1 tablespoon almonds, finely ground
3/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 teaspoons lemon juice
METHOD
1
In the Food Processor fitted with the Chopping blade, combine
the parsley, basil, garlic, almonds and a little of the oil until
combined well.
2
With the motor still running, slowly pour the remaining oil through
the opening, and process until smooth. Season with salt, pepper and
lemon juice. Correct seasonings to taste.
Recipe Courtesy Wolfgang Puck
HSN_4CupFoodProcManual 8/3/07 4:04 PM Page 21
