Cuisinart DLC-2009CHB Instruction And Recipe Booklet page 40

Insert the metal blade. With the machine running, drop the shallots down the small feed
tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds.
Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar
and water, until smooth, 30 seconds. Scrape the work bowl. Return the shallot and
peppercorn mixture to the work bowl, add the salt. With the machine running, add the
olive oil through the hole in the small pusher, processing until completely incorporated
and emulsifi ed. Let sit for 30 minutes before using, to allow the fl avors to blend. The
dressing will keep for a week in the refrigerator.
Calories 48 (76% from fat) • carb. 2g • pro. 1g • fat 4g • sat. fat 1g
Drizzle over sliced summer tomatoes for a quick and easy salad.
Makes about 1 cup
1 large garlic clove
¼ cup fresh fl at parsley leaves
1 tablespoons dried basil
1 teaspoon dried oregano
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
6 tablespoons balsamic vinegar
2
⁄ ³ cup extra virgin olive oil
Insert the metal blade. With the machine running, drop the garlic down the small feed
tube, process 5 seconds to chop. Add the fresh parsley, dried basil and oregano, salt,
pepper, mustard and vinegar, processing 10 seconds to blend. With the machine running,
add the olive oil one third cup at a time through the hole in the small feed tube pusher.
Process 1 minute longer until totally emulsifi ed.
Adjust seasonings to taste. Allow the dressing to rest for 30 minutes before using to allow
the fl avors to blend. Refrigerate unused portions, bring to room temperature (30 minutes)
before using and reprocess to emulsify using the metal blade if necessary.
Calories 86 (94% from fat) • carb. 1g • pro. 0g • fat 9g • sat. fat 1g
40
Nutritional information per tablespoon:
• chol. 4mg • sod. 37mg • calc. 15mg • fi ber 0g
Herbed Balsamic Vinaigrette
Nutritional information per tablespoon:
• chol. 0mg • sod. 89mg • calc. 8mg • fi ber 0g