85
DRESSING/SAUCE
CAESAR DRESSING
Makes approximately 1½ cups (375 ml)
Ingredients:
2 tablespoons Dijon mustard
2 cloves garlic, crushed
2 tablespoons lemon juice
4–6 anchovy fillets, chopped
2 tablespoons sour cream or crème fraîche
½ cup (65 g) grated parmesan cheese
½ cup (125 ml) olive oil
Sea salt and freshly ground black pepper
To serve:
cos lettuce
shaved parmesan cheese
crisp fried bacon pieces
croutons
Method:
1. Place mustard, garlic, lemon juice, anchovies, sour cream or crème fraîche and
parmesan into blender jug. Place lid on jug.
2. Select speed 3/BLEND, blend 20 seconds or until ingredients are well combined.
3. With blender running on speed 1/MIX, slowly pour oil through the inner mea-
suring lid until mixture thickens, this should take about 1 minute.
4. Serve over crisp cos lettuce with grated parmesan cheese, crisp bacon and crou-
tons.
PESTO SAUCE
Makes approximately 1½ cups (375 ml)
Ingredients:
2 cups firmly packed basil leaves (approx 1 large bunch basil)
2 cloves garlic
2 teaspoons lemon juice
^ cup (60 g) pine nuts, toasted
60 g grated parmesan cheese
½ cup (125 ml) olive oil
Salt and freshly ground black pepper
