10
Hand Blender Attachment Recipes
Caesar Dressing
PRO/FATS AND VEGGIES - LEVEL ONE
Makes about
3
⁄
4
cup
This recipe tastes like the real “table-side” Caesar dressing that you get at fine
restaurants. I like to crack my own peppercorns on a chopping block with the
bottom of a heavy skillet. This gives the best flavor. I’m not an anchovy person
so I omit them from my dressing, but I’ve included them in this recipe for the
sake of tradition.
1 egg
3 anchovies (or 2 teaspoons anchovy paste)
3
⁄
4
teaspoon freshly ground black pepper
2 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons dry mustard
1
⁄
4
teaspoon Worcestershire sauce
1
⁄
3
cup olive oil
4 ounces Parmesan cheese
Attach the Fancy Food Cutter to the Somersize Su-Chef, with grating disc.
Grate Parmesan cheese and set aside.
Coddle the egg by immersing it in boiling water for 20 seconds. Using a slotted
spoon, remove egg from water and crack open. Scoop out insides into a medium
bowl. Add anchovies, pepper, garlic, vinegar, lemon juice, dry mustard,
Worcestershire sauce, and olive oil. Attach the hand mixer to the Somersize
Su-Chef. Blend ingredients together until dressing is emulsified. Add Parmesan
cheese and blend briefly.
Green Goddess Herb Dressing
PRO/FATS AND VEGGIES—LEVEL ONE
Makes about 1
1
⁄
2
cups
This is one of those “I can’t believe I can eat this and still lose weight” dressings.
You won’t find fat-free, tasteless bottled dressing on my program! Use fresh herbs
for the best flavor. This dip is great with artichokes, as a dressing on salads, or
as a sauce on fish. Divine!
4 scallions (white and green parts), chopped
2 sprigs fresh parsley, leaves only
1 sprig fresh dill, leaves only
1
1
⁄
2
cups mayonnaise
Juice from 2-4 limes (about
1
⁄
4
cup)
Attach the hand blender to the Somersize Su-Chef. Blend scallions, herbs,
mayonnaise and lime juice until smooth. Adjust to desired consistency by
adding more lime juice as needed. Store in an airtight container in the refrigerator
for up to a week.
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