Rémoulade; Tomato Salsa - Cuisinart Elemental 8 Instruction Booklet

This sauce not only complements seafood, but also pairs well with freshly
steamed vegetables. For a richer, thicker consistency, use Greek yogurt
½
MEDIUM TO LARGE SHALLOT
PEELED AND CUT INTO
PIECES
¼
CUP FRESH ITALIAN PARSLEY
STEMS DISCARDED
1
TABLESPOON FRESH DILL
1
TABLESPOON DIJON MUSTARD
3
TABLESPOONS DRAINED CAPERS
1¼
CUPS MAYONNAISE
½
CUP NONFAT PLAIN YOGURT
¼
CUP SWEET RELISH
⁄
1
TEASPOON FRESHLY GROUND
8
BLACK PEPPER
Serve warm tortilla chips alongside this fresh and tangy salsa.
¼
CUP FRESH CILANTRO
DISCARDED
2
SMALL SCALLIONS
1-
INTO INCH PIECES
1
SMALL GARLIC CLOVE
1 ,
JALAPEÑO SEEDED AND
½-
CUT INTO INCH PIECES
¾
TEASPOON KOSHER SALT
2
CUPS GRAPE TOMATOES
1
TEASPOON FRESH LIME JUICE
RÉMOULADE
in place of regular.
Makes 2
1. Insert the chopping blade into the work bowl of the
,
1-
INCH
,
2. Add the mayonnaise, yogurt, relish and black pepper;
Nutritional information per serving (1 tablespoon):
Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g
• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • fi ber 0g

TOMATO SALSA

Makes about 2 cups
1. Insert the chopping blade into the work bowl of the
,
STEMS
,
CUT
2. Taste and adjust seasoning accordingly. Depending
Nutritional information per serving (¼ cup):
Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • fi ber 1g
⁄
1 cups
3
food processor. Add the shallot, parsley and dill;
pulse to chop, about 10 pulses. Scrape down the
sides of the bowl and add the mustard and capers
and pulse 5 to 10 times to chop.
use 5 long pulses to combine. Do not over-process.
Refrigerate until ready to use.
food processor. Add the cilantro, scallions, garlic and
jalapeño and pulse to chop, about 10 pulses. Add the
salt, tomatoes and lime juice and pulse to chop until
desired consistency is reached, about 8 to 10 pulses.
on desired consistency, strain salsa to remove excess
liquid.
27
BASICS