Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 11

TAHINI DRESSING
Tahini (a paste of ground sesame seeds) can now be found in most grocery
stores. Be sure to stir well before measuring out, as it naturally separates in
its jar. This dressing is a perfect match for our falafel on page 46, but is also
just as delicious on a salad of mixed greens.
Makes about 1¼ cups (300 ml)
1. Insert the chopping blade into the work bowl of the
1 GARLIC CLOVE, PEELED
¹⁄ ³ CUP (75 ML) TAHINI
¼ TO ½ CUP (60 TO 125 ML) WATER,
DIVIDED
2 TABLESPOONS (30 ML) FRESH
LEMON JUICE
2. Turn machine on to process and while mixing, slowly
1 TEASPOON (5 ML) HONEY
¾ TEASPOON (3.75 ML) KOSHER
SALT
¼ TEASPOON (1 ML) FRESHLY
Nutritional information per serving [1 tablespoon (15 ml)]:
GROUND BLACK PEPPER
Calories 72 (88% from fat)
½ CUP (125 ML) EXTRA VIRGIN
OLIVE OIL sat. fat 1g
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food processor. With the machine running, drop the
garlic through the feed tube. Allow to process until
finely chopped. Stop machine to scrape down sides.
Add the tahini, ¼ cup (60 ml) of water, lemon juice,
honey, salt and pepper.
add the oil through the feed tube. Continue to
process until desired consistency. If dressing seems
too thick, process in additional water.
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carb. 2g pro. 1g fat 8g
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chol. 0mg sod. 89mg calc. 17mg
to the classic. If you'd prefer not to use raw egg yolks, egg substitute
2
6
2
2
4
4
2
½
|
fiber 0g ²⁄ ³
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close
can easily be used.
Makes 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
GARLIC CLOVES, PEELED
garlic through the feed tube and process until finely
ANCHOVY FILLETS
chopped. Add the anchovies, egg yolks, mustard,
LARGE EGG YOLKS
lemon juice, vinegar, Worcestershire sauce and
TEASPOONS (10 ML)
pepper to the work bowl. Process until well blended.
DIJON MUSTARD
2. With the machine running, slowly pour olive oil
TEASPOONS (20 ML) FRESH
LEMON JUICE through the feed tube in a steady stream until the
dressing is emulsified, about 30 seconds to 1 minute.
TEASPOONS (20 ML) RED WINE
VINEGAR
TIP: For the perfect accompanying Caesar Salad, we
TEASPOONS (10 ML)
love to make elegant Parmesan crisps. The shredding
WORCESTERSHIRE SAUCE
disc makes it easy. Shred about 2 ounces (60 g) of
TEASPOON (2 ML) FRESHLY
Parmesan, and then portion out by the tablespoon
GROUND BLACK PEPPER
(15 ml) 2 inches (5 cm) apart, on to a baking pan lined
CUP (150 ML) EXTRA VIRGIN
OLIVE OIL
with a nonstick baking sheet (such as the Silpat
brand). Bake in a 400°F (204°C) oven for about
8 minutes, or until melted and slightly golden. Allow
to cool on the sheet for a few minutes. While crisps
are baking, toss together 4 to 6 cups (1 to 1.5 L) of
torn or shredded romaine lettuce, 2 cups (500 ml) of
garlicky croutons, a bit of dressing and then top each
portion with a Parmesan crisp. 2 ounces (60 g) of
cheese will make 8 crisps. This will definitely impress
your guests!
Nutritional information per serving
[1 tablespoon (15 ml) dressing]:
Calories 91 (95% from fat)
sat. fat 2g
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carb. 1g pro. 1g fat 10g
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chol. 24mg sod. 68mg calc. 4mg fiber 0g
BASICS
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