Cuisinart CBT-500FPC - Manuel (Page 23)

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and shred using medium pressure. Transfer to a medium bowl.
Place carrots in feed tube and shred using firm pressure. Press Off.
Transfer to the bowl with the zucchini; toss to combine. Do not clean
work bowl.
Insert the chopping blade in work bowl. Place cover on work bowl and
turn On and then press High. With the machine running, drop the garlic
through the feed tube and process to chop, 5 seconds. Press Off.
Scrape the work bowl and add the vinegar, mustard, salt, and pepper.
Turn On, then High. Process on High 5 seconds to combine, then, with
the machine running, add the oil slowly through the feed tube and
process until emulsified, about 30 seconds. Turn Off.
Toss the shredded zucchini and carrots with dressing to taste. Transfer
to a serving bowl and garnish with slivered toasted almonds. Serve
immediately or cover and chill for up to 2 hours (vegetables will begin
to lose their crunchy freshness if longer).
Nutritional information per 1/4 cup (50 ml) serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g • fat 16g
• sat. fat 2g • chol. 0mg • sod. 137mg • calc. 37mg • fiber 3g
ASIAN SLAW
Makes 4 cups (1 L)
2 tablespoons (30 ml) fresh cilantro
6 1 ⁄
2
ounces (184 g) red cabbage
6 1 ⁄
2
ounces (184 g) green (savoy) cabbage
2 ounces (60 g) red onion
fresh ginger, 1-inch (2.5 cm) piece, peeled
2 tablespoons (30 ml) unseasoned rice vinegar
1 ⁄
4
cup (50 ml) vegetable oil
2 tablespoons (30 ml) granulated sugar
3 ⁄
4
teaspoon (4 ml) kosher salt
Add the cilantro to the work bowl fitted with the chopping blade. Press
On, then High to finely chop the cilantro. Turn to Off. Cut the cabbage
and onion to fit the feed tube of the processor. Insert the slicing blade
to the food processor bowl. Turn machine to On and press High to
slice the cabbage and then the onion. Place vegetables in a mixing
bowl after slicing. Turn the slicing blade over to the shedder and
process ginger, place in the mixing bowl. Transfer to
bowl with vegetables. Turn Off.
Insert the chopping blade. Add the rice vinegar, vegetable oil, sugar,
and salt to the work bowl. Press On, then High to process
until blended and emulsified, about 15 seconds. Makes about
1 ⁄
3
cup
(75 ml) dressing. Add dressing to taste to salad and toss.
Nutritional information per 1/2 cup (125 ml) serving:
Calories 84 (71% from fat) • carb 6g • pro 1g • fat 7g
• sat fat 2g • chol 0mg • sod 228mg • calc 23mg • fiber 1g
SAUCES AND DRESSINGS
PESTO
Makes about 2 ⁄
3
cup (150 ml)
1 ounce (30 g) Parmigiano-Reggiano, cut in 1 ⁄
2
-inch
(1.25 cm) cubes
1 ⁄
4
cup (50 ml) toasted pine nuts or walnuts
1 clove garlic, peeled
1 cup (250 ml) (packed) fresh basil leaves, washed and
dried completely
1 ⁄
4
cup (50 ml) extra virgin olive oil
1 ⁄
2
teaspoon (2 ml) kosher salt
Insert the chopping blade in the food processor work bowl. Press
On, then High. With the machine running, drop the cheese through the
feed tube and process to chop finely, about 10 to 15
seconds; remove and reserve. Place the nuts in the work bowl and
Pulse to chop, 5 times; remove and reserve.
With the machine running, drop the garlic through the feed tube and
process to chop, 5 seconds. Scrape work bowl. Add basil leaves to
work bowl. Press Pulse and pulse on High to chop, 5 times, then
process until finely chopped, about 5 seconds. Turn On and with
the machine running, add the olive oil in a steady stream to create a
smooth emulsion. Scrape work bowl. Add salt, reserved cheese and
chopped nuts to work bowl. Process until smooth and blended,
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 23