10
BASIC VINAIGRETTE
This recipe may be easily modified by changing the oils and
vinegars used.
Makes 1½ cups
1
garlic clove or small shallot, peeled
(cut shallot into ½-inch pieces)
3
tablespoons wine vinegar
3
tablespoons white vinegar or lemon juice
2
teaspoons Dijon mustard
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
½
cup extra virgin olive oil
½
cup vegetable oil or light flavored
olive oil
Place garlic or shallot in work bowl; pulse on Chop 5 times.
Scrape the work bowl. Add the vinegars, mustard, salt and
pepper. Process on Chop until smooth, about 5 seconds.
With the machine running on Chop, add the oils slowly, in
a steady stream, through one of the holes in the recessed
area of the cover. After all the oil has been added, process
on Grind for an additional 10 seconds. Taste and adjust
seasonings as needed.
This dressing is best made at least ½ hour ahead of serv-
ing. Vinaigrette will keep well for one week if in refrigera-
tor, covered. Remove from refrigerator about 30 minutes
before serving; it may need to be reprocessed if separation
has occurred.
Nutritional information per serving (1 tablespoon):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fiber 0g
CREAMY ROASTED GARLIC
AND HERB DRESSING
Try this flavorful dressing on a
crispy romaine salad.
Makes about 1 cup
9
garlic cloves, peeled
¾
teaspoon extra virgin olive oil
¾
cup loosely packed basil leaves
¾
cup loosely packed Italian parsley leaves
¾
cup fat-free plain yogurt
½
cup light mayonnaise
1½
tablespoons balsamic vinegar
Preheat the oven to 375°F. Toss the garlic with the oil and
wrap loosely in aluminum foil. Roast in the preheated oven
for about 45 minutes, or until cloves have softened. Let
cool 5 to 10 minutes.
Place the cooled garlic in the work bowl with the basil and
parsley. Pulse on Grind 10 times; scrape the work bowl.
Add the yogurt, mayonnaise and vinegar. Process on Grind
until smooth and blended, about 30 seconds. Scrape the
work bowl; process 15 additional seconds.
Transfer to an airtight container. Dressing keeps for one
week in refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 5mg • sod. 60mg
• calc. 34mg • fiber 0g
ASIAN MARINADE
This marinade is equally good for pork,
chicken or salmon.
Makes about 2 cups
¾
ounce peeled fresh gingerroot, cut into ½-inch
pieces
2
garlic cloves, peeled
½
cup low-sodium soy sauce
¹⁄³
cup canola or other vegetable oil
¼
cup + ½ tablespoon hoisin sauce
¼
cup + ½ tablespoon Asian sesame oil
¼
cup + ½ tablespoon rice wine vinegar
½
teaspoon cayenne pepper
Place the gingerroot and garlic in the work bowl. Pulse on
Chop 5 times. Scrape the sides and bottom of the work
bowl. Add the remaining ingredients; chop until smooth,
about 15 seconds.
Transfer to a container, cover and refrigerate if not using
immediately. Marinate meat or seafood for approximately
2 hours before roasting or grilling.
Cooking Suggestion: Pour ²⁄³ of the marinade into a reseal-
able plastic bag and add two 1-pound trimmed pork ten-
derloins. Coat the meat thoroughly with the marinade and
refrigerate for 2 hours. Remove the tenderloins from the
marinade and place on a rack; discard the marinade. Roast
in a preheated 475°F oven for 20 to 22 minutes, turning
after 10 minutes. Remove from oven. The temperature of
the meat should be about 150°F; it will rise to 160-165°F
while resting. Let rest for 10 minutes; slice and serve with
remaining reserved marinade drizzled over the meat.
Nutritional information per serving (1 tablespoon):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fiber 0g
