21
Butters/Dips/Dressings/Sauces
3. If the dressing is too thick, add additional water, one tablespoon at a time, and continue to pro-
cess on High.
4. Taste and adjust seasoning if necessary, adding salt if desired.
Nutritional information per serving (2 tablespoons):
Calories 64 (62% from fat) • carb. 5g • pro. 2g • fat 5g • sat. fat 1g
chol. 0mg • sod. 1780mg • calc. 48mg • fiber 2g
Lemon Vinaigrette
This can very easily be your go-to salad dressing for a bowl full of fresh greens and veggies.
We also love it on more composed salads, such as the Sliced Asparagus Salad with Pine Nuts
(page 28).
Yield: about 1 cup
INGREDIENTS
1 garlic clove, peeled
1 lemon (zested)
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
¾ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
¾ cup extra virgin olive oil
INSTRUCTIONS
1. Fit the chopping blade into the work bowl of the food processor. With the unit running on
High, drop the garlic through the feed tube. Stop and scrape down the sides of the bowl. Add
the lemon zest and juice, Dijon, salt, and pepper. Process on High to fully mix.
2. With the unit running on Low, gradually add the olive oil through the drizzle hole of the food
pusher. Once all of the oil is added, allow to mix an additional 30 to 60 seconds to fully
emulsify.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon):
Calories 90 (99% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 2g • chol. 0mg • sod. 68mg • calc. 3mg • fiber 0g
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