17
Creamy Caesar Salad Dressing
Traditional Caesar salads are made with crisp romaine lettuce,
croutons, freshly grated Parmesan and a richly flavored dressing
with garlic, anchovies and raw eggs. Our updated version
uses a pasteurized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
Makes about 1¼ cups
1
ounce Parmesan cheese,
cut in ½-inch cubes
1–2
cloves garlic, peeled
2
tablespoons pasteurized liquid egg substitute
or lowfat mayonnaise
1
tablespoon white balsamic vinegar
1
tablespoon red wine vinegar
1
tablespoon fresh lemon juice
2
teaspoons Dijon-style mustard
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
Place cheese in blender jar; cover blender jar. Select Purée. Pulse to
chop, 10–12 times. Add garlic to blender jar; pulse to chop, 5–10 times.
Add the next 9 ingredients and blend for 10 seconds until smooth.
Combine the two oils in a measuring cup with pour spout. Remove the
measured pour lid. With the blender running, slowly add the oils in a
slow steady stream through the lid while holding the measured pour lid
over loosely over the cover to prevent spatter. Blend until smooth and
creamy, about 45–50 seconds. Allow dressing to sit for 15–20 minutes
for flavors to blend. If not using immediately, place dressing in a
covered airtight container and refrigerate for up to 3 days. If separation
occurs, return dressing to blender jar, cover and blend on Purée for 5
seconds.
Nutritional information per serving (one tablespoon):
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g
• sat. fat 1g • chol. 3mg • sod. 100mg • calc. 18mg • fiber 0g
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad. You may
add herbs or use flavored vinegars.
Makes about 1½ cups, can be doubled or tripled
1
clove garlic, peeled
2
tablespoons Dijon-style mustard
½
cup wine vinegar
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
2
⁄
3
cup extra virgin olive oil
2
⁄
3
cup vegetable oil
Place the garlic in the blender jar and cover jar. Select Mix. Use the
pulse to chop the garlic, 5 times. Add the mustard, vinegar, salt and
pepper. Turn the blender on and blend for 10–15 seconds. With the
blender running, add the oils in a slow, steady stream, taking about 20
seconds, then blend for 20 seconds longer until completely emulsified.
You may change the Basic Vinaigrette by using vinegar, mustard or oil
with different flavors. Try using fresh lemon juice and a little honey for a
honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or
pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
Asian Mango Marinade
This marinade complements both seafood and chicken.
It also can double as a sauce**.
Makes 2½ cups
1
small clove garlic
1
small shallot, about ¾ ounce, quartered
1
inch piece fresh ginger, peeled and roughly chopped
1
small serrano chile pepper,
quartered, seeds and stem removed
2
ripe, medium mangos
1
⁄
3
cup + 1 tablespoon mirin
1
tablespoon seasoned rice vinegar
1
tablespoon lime juice
1
teaspoon lime zest
