SOLIS CITRUS JUICER PRO Mode D'emploi page 54

C I T R U S D I J O N V I N A I G R E T T E
Makes approx. 200 ml
• Ingredients
1 lemon, halved
1 orange, halved
3 tablespoons (60 ml) olive oil
2 tablespoons Dijon mustard
1 tablespoon wholegrain mustard
1 teaspoon caster sugar
Sea salt and freshly ground black
pepper, to taste
• Directions
1. Use the juicer to squeeze the citrus
and orange juice into a large con-
tainer.
2. Add remaining ingredients and whisk
until combined. Season to taste with
salt and pepper.
3. Store covered in the fridge for up to 2
days.
54
L I M E & W A S A B I D R E S S I N G
Makes approx. 125 ml (½ cup)
• Ingredients
2 limes, halved
3 tablespoons Japanese kewpie
mayonnaise
2 teaspoons wasabi paste
2 teaspoons caster sugar
½ teaspoon sea salt
60 ml (¼ cup) rice bran or
grape seed oil
Freshly ground black pepper, season
to taste
• Directions
1. Use the juicer to squeeze the lime
juice into a large container.
2. Add mayonnaise, wasabi paste, sugar
and salt; whisk until combined. Driz-
zle in oil and whisk until smooth. Sea-
son to taste with salt and pepper.
3. Store covered in the fridge for up to 2
days.
• Note
Japanese kewpie mayonnaise is avail-
able in the Asian section of most su-
permarkets.