Cracked Pepper Parmesan Dressing

Recipes using Cuisinart® Countertop Blender... A great dressing for pasta salad.

Servings - Makes 1-1/3 cups (330 ml)

Ingredients

  • 2 teaspoons (10 ml) whole black peppercorns
  • 1 ounce Reggiano Parmesan, cut in 1/2" (1.3 cm) or smaller cubes
  • 1 shallot, about 1 ounce, peeled, cut in 1/2" (1.3 cm) or smaller pieces
  • 1 clove garlic, peeled and smashed
  • 1/2 teaspoon (2 ml) kosher salt
  • 1 tablespoon (15 ml) Dijon-style mustard
  • 1/4 teaspoon (1 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) light mayonnaise
  • 1/4 cup (60 ml) wine vinegar
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) canola or other flavourless vegetable oil

Instructions

Place the whole peppercorns in the blender jar. Blend for 10 seconds, some peppercorns will be pulverized , some with be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar. Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator.

Nutritional information per serving:
Calories 58 (90% from fat)
• carb. 1g
• pro. 1g
• fat 6g
• sat. fat 1g
• chol. 1mg
• sod. 74mg
• calc. 18mg
• fiber 0g