Simple Cucumber Salad - Cuisinart Smart Stick HB-400PC Instruction And Recipe Booklet

1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
∕ cup extra-virgin olive oil
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3
1. Preheat oven to 350°F. Line baking tray with aluminum foil. Toss bread
cubes with olive oil, crushed garlic, and salt. Pour onto prepared
baking tray and bake for 10 to 12 minutes, tossing croutons once
during bake time. Croutons should be evenly golden. Remove and
reserve.
2. Clean lettuce and tear each leaf into bite-size pieces. Dry well and
reserve in large salad bowl.
3. Insert the chopping/mixing blade into the chopping bowl. Add the
Parmesan. Process on High until fully grated. Remove and reserve.
4. Add the garlic clove, anchovies, egg substitute/yolk/mayonnaise,
mustard, lemon juice, vinegar, Worcestershire sauce, and pepper to
the provided beaker. Using the hand blender attachment, blend on
Medium to High until well blended. Slowly add the olive oil, while
blending on Low, until all is added and emulsified.
5. Toss lettuce with the croutons, Parmesan, and dressing.
Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 256 (68% from fat) • carb. 14g • pro. 7g • fat 20g • sat. fat 4g
The cucumbers bring a welcome cooling effect for when the weather
Makes 4 servings
1 small shallot, halved
½ cup fresh dill
1 tablespoon white vinegar
½ teaspoon honey
¼ teaspoon kosher salt
2 tablespoons olive oil
1 English cucumber, halved lengthwise
1. Put the halved shallot into the work bowl fitted with the chopping
blade. Chop the shallot on High until completely chopped, about 8
seconds.
2. Add the dill and pulse to evenly chop. Scrape the sides of the work
bowl and add the vinegar, honey, and salt. Process on High to evenly
blend. With the unit running, add the olive oil through the drizzle hole.
• chol. 45mg • sod. 433mg • calc. 161mg • fiber 3g

Simple Cucumber Salad

or the food is too warm to handle!
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