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29
Butters/Dips/Dressings/Sauces
Lemon Vinaigrette
This can very easily be your go-to salad dressing for a bowl full of fresh greens and veggies.
Yield: about 1 cup
INGREDIENTS
1 garlic clove, peeled
Zest of 1 lemon, grated
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 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
Ranch Dressing
A classic for a reason, this is a very versatile dressing that can be served over a simple salad, or one
more complex like our Chopped Salad on page 40. Leftover dressing can also be spread onto a
fried or grilled chicken sandwich.
Yield: about 1²⁄
³
cups
INGREDIENTS
1 garlic clove, peeled
6 chives, cut into 1-inch pieces
1 sprig fresh dill, tough stem trimmed
and cut into 1-inch pieces
1 tablespoon fresh Italian (flat-leaf)
parsley leaves
½ cup buttermilk
½ cup mayonnaise
½ cup sour cream
1½ teaspoon fresh lemon juice
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper
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 herbs and
pulse to finely chop. Add the remaining ingredients and process on High to fully mix.
2. Taste and adjust seasoning as desired.
Nutritional information per serving:
Calories 43 (92% from fat) • carb. 1g • pro. 0g • fat 4g • sat. fat 1g • chol. 6mg • sod. 116mg • calc. 10mg • fiber 0g
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