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11
CHEATER’S CAESAR DRESSING
Mayonnaise substitutes for raw egg yolks in this
velvety fuss-free dressing.
Makes 1 cup
2 garlic cloves, peeled
2 ounces Parmesan cut into ½-inch cubess
6 oil-packed anchovy fillets, drained
and halved
2 teaspoons Dijon mustard
¼ cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons red wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
1
/
3
cup extra-virgin olive oil
1. Put the garlic in the work bowl. Process on Chop
continuously to finely chop, about 5 seconds. Add
the Parmesan and pulse 10 to 12 times on Chop to
roughly chop. Add the anchovies and mustard, and
then Process on Chop continuously until the mixture
is finely crumbled. Scrape down the bowl, then
continue to process until the mixture forms a paste,
30 to 35 seconds.
2. Add the mayonnaise, lemon juice, vinegar, salt, and
pepper. With the machine running, add the olive oil in
a steady stream, through one of the drizzle holes on
top of the cover, until emulsified. Process on Grind for
an additional 15 seconds. The finished dressing will
be quite thick.
3. Taste and adjust seasoning and/or acidity, if needed.
Use immediately to dress salad greens or as desired.
Nutritional information per serving (2 tablespoons):
Calories 160 (90% from fat) • carb. 1g • pro. 3g • fat 16g • sat. fat 3g
chol. 9mg • sod. 416mg • calc. 104mg • fiber 0g
ROMESCO SAUCE
You can thank Spain for this smoky, robust sauce. It’s
delicious with grilled meat and fish, or try it heaped on
roasted cauliflower steaks.
Makes 2 cups
1 dried ancho chile pepper, rinsed, stemmed,
and seeded
1 ½-inch slice sourdough or country-style
bread (about 2 ounces)
1 large red bell pepper, stemmed
1 large tomato, or 2 plum tomatoes, cored
½ cup whole raw almonds, blanched (see Tip)
1 large garlic clove, peeled
¼ cup loosely packed parsley leaves
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
½ teaspoon kosher salt
Pinch crushed red pepper flakes
½ cup extra-virgin olive oil
1. Place the ancho chile in a bowl and cover with hot
water. Let soak for 15 minutes, until softened.
2. Meanwhile, preheat the broiler on high with a rack
positioned in the upper third of the oven. Put the
bread on the rack and broil 2 to 3 minutes on each
side, using tongs to flip, until toasted. Remove the
crust, and then tear the bread into 1-inch pieces;
reserve.
3. Place the pepper and tomato on a large rimmed
baking sheet and broil, rotating frequently with the
tongs, until evenly blackened and blistered on all sides.
Transfer the tomato and pepper to a bowl; cover with
plastic wrap and set aside for 10 minutes. The steam
will help to loosen the skins.
4. Turn off the broiler and preheat the oven to 350°F. Put
the almonds on the baking sheet and toast for 8 to 10
minutes, until just fragrant.
5. When the pepper and tomato are cool enough to
handle, peel off and discard the skins. Slice the pepper
to remove the core and seeds. Use a knife to roughly
chop the tomato and pepper; set aside. Gently scrape
the softened flesh of the ancho chile from its papery
skin; discard the skin.
6. Put the garlic in the work bowl. Process on Chop
continuously to finely chop, about 5 seconds. Add the
almonds and pulse 10 to 12 times on Chop to roughly
chop. Add the pepper, tomato, ancho chile, and
toasted bread, and continue to pulse on Chop until
mostly incorporated.
7. Scrape down the bowl and add the parsley, vinegar,
paprika, salt, and crushed red pepper. With the
machine running, add the olive oil in a steady stream.
Scrape down the bowl. Process on Grind continuously
to your desired consistency. The final sauce should
have some texture from the almonds.
8. Taste and adjust seasoning and/or acidity, if needed.
Serve as desired.
Tip: If you cannot find blanched almonds, you can easily
blanch your own. Place whole almonds (with skins) in a
bowl, cover with boiling water, and let stand for 1 minute.
Drain almonds and immediately rinse under cold water.
Gently squeeze almonds to loosen and slip off skins.
Nutritional information per serving (¼ cup):
Calories 195 (18% from fat) • carb. 7g • pro. 3g • fat 18g • sat. fat 2g
chol. 0mg • sod. 75mg • calc. 33mg • fiber 2g
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