Operation Manual

20
PAge heAder.....
DRESSING/SAUCE FROM SAGE
CAESAR DRESSING
Makes approximately 1½ cups
INGREDIENTS
2 tablespoons Dijon mustard
2 cloves garlic, crushed
2 tablespoons lemon juice
4-6 anchovy fillets, chopped
2 tablespoons sour cream or crème fraiche
½ cup grated parmesan cheese
½ cup olive oil
Sea salt and freshly ground black pepper
cos lettuce, to serve
shaved parmesan cheese, to serve
Crisp fried bacon pieces, to serve
croutons, to serve
METHOD
1. Place mustard, garlic, lemon juice,
anchovies, sour cream 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
measuring lid until mixture thickens,
this should take about 1 minute.
4. Serve over crisp cos lettuce with grated
parmesan cheese, crisp bacon and
croutons.
PESTO SAUCE
Makes approximately 1½ cups
INGREDIENTS
2 cups firmly packed basil leaves (approx 1 large
bunch basil)
2 cloves garlic
2 teaspoons lemon juice
1/3 cup pine nuts, toasted
60g grated parmesan cheese
½ cup olive oil
Salt and freshly ground black pepper
METHOD
1. Place all ingredients into blender jug
in the order listed. Place lid on jug.
Select Speed 2/CHOP, blend until all
ingredients are very finely chopped and
almost smooth. Scrape down sides of
blender if necessary.
2. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.