Raspberry Vinaigrette; Basic Vinaigrette - Cuisinart SB-5600 Instruction Booklet

peppers and garlic together in plastic food storage bag overnight in
refrigerator). Chop the remaining peppers into 1-inch pieces.
Place the shallot in the food processor attachment bowl fitted with the
chopping blade. Select Liquefy and press Pulse until finely chopped,
about 10 pulses. Reserve. Heat butter and olive oil in a 3-quart sauté pan
over medium heat. Add chopped shallots, sauté for about 2 minutes,
being careful not to pick up any color. Add the chopped raw peppers stir
to coat with oil. Reduce heat to low and cover. Allow peppers to sweat
over low heat for about 30 minutes until tender, stirring occasionally.
Remove lid from pan and increase heat slightly. Add wine and stir until
liquid is mostly evaporated, about 2 minutes. Add chicken stock, bring to
a simmer and reduce by half, about 5 minutes.
Place the cooked peppers with the reserved roasted peppers (discard
garlic or reserve for later use) in the blender jar. Add salt and lemon juice.
Select Purée and blend for about 30 seconds. Taste and adjust
seasonings as desired.
Nutritional information per ¼-cup serving:
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g

Basic Vinaigrette

This basic vinaigrette is perfect for a crisp green salad.
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 cup extra virgin olive oil
3
⁄
2 cup vegetable oil
3
Place the garlic, mustard, vinegar, salt, and pepper in the blender jar.
Blend on Liquefy for 10 to 15 seconds. With the machine on, add the oils
in a slow, steady stream through pour lid. Continue to blend for an
additional 20 to 30 seconds until completely emulsified.
You may change the Basic Vinaigrette by using a different flavor of
vinegar, mustard or oil. 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

Raspberry Vinaigrette

Try this pink dressing on a salad of baby spinach. Sprinkle with some
crumbled chèvre and dried cranberries to finish.
Makes about 3 cups
zest of ½ lemon (color only, no bitter white pith)
1 clove garlic, peeled
1 small shallot, peeled, quartered
1½ teaspoons kosher salt
1 teaspoon thyme
½ teaspoon freshly ground pepper
⁄
2 cup raspberry vinegar
3
¼ cup fresh lemon juice
½ cup fresh or thawed frozen raspberries
2 tablespoons honey
1 teaspoon xanthan gum* (optional – but helps keep
vinaigrette from separating)
1 cup walnut oil
¾ cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar.
Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and
zest. Add remaining ingredients in order listed. Blend on Liquefy until
completely emulsified and homogenous, about 20 to 30 seconds.
Transfer to a resealable storage container. Let stand 30 minutes before
using to allow flavors to develop and blend. If not using immediately,
refrigerate. Remove from refrigerator 30 minutes before using.
*Can be found in most well-stocked natural foods or health food stores.
Xanthan gum is a naturally derived stabilizer that is produced from the
fermentation of corn syrup. Often used in baking breads, xanthan gum
will help stabilize marinades, vinaigrettes and salad dressings and prevent
them from separating. It is an optional ingredient.
Nutritional information per tablespoon:
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g
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