Williams-Sonoma 56-OZ Manuel D'utilisateur page 10

RECIPES
GUACAMOLE
Prep Time: 15 minutes
Servings: 3
Ingredients:
2 celery stalks, trimmed 4 ripe Hass avocados, pitted
1/2 tsp. chopped garlic 1/4 cup (2 fl. oz./60 ml)
fresh lemon or lime juice,
2 Tbs. water
or more as needed
Kosher salt, to taste
Directions:
In a blender, combine the celery, garlic, water, and 1/2 tsp. salt. Purée until smooth.
Measure out 1/4 cup (2 fl. oz./60 ml) of the celery purée; discard the remaining celery purée or reserve
for another use. It will keep in the refrigerator for up to 2 days.
Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Add the 1/4 cup celery
purée, the lemon or lime juice, Jalapeño, cilantro or parsley and 2 tsp. salt. Using a large fork or potato
masher, mash the ingredients until they are thoroughly combined but the mixture is not completely smooth.
Taste and adjust the seasoning with more salt and lime juice. Serve immediately. Makes about 3 1/2 cups.
Developed by Williams-Sonoma Test Kitchen.
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SO-313694_15326_W&S_Blender_WSOK_R17.indd 16-17
2 tsp. minced Jalapeño
2 Tbs. minced fresh
cilantro or parsley
RECIPES
GREEN GODDESS DIP
Prep Time: 20 minutes
Servings: 12
Ingredients:
2 Tbs. roughly chopped 1 Tbs. roughly chopped
fresh chives fresh mint
2 Tbs. roughly chopped 2 or 3 anchovy fillets
fresh flat-leaf parsley
1 shallot, roughly chopped
1 Tbs. roughly chopped
2 Tbs. fresh lemon juice
fresh tarragon
2 Tbs. roughly chopped
fresh basil
Directions:
In a blender combine the chives, parsley, tarragon, basil, mint, anchovies, shallot, lemon juice and
reduced fat mayonnaise. Blend until smooth, about 1 minute or about 15 pulses.
Transfer the mixture to a bowl and stir in the plain yogurt. Cover with plastic wrap and refrigerate for at
least 30 minutes or up to 3 days. Serve with potato chips and crudités for dipping. Makes about 1 1/2 cups.
Developed by Williams-Sonoma Test Kitchen.
1/4 cup reduced fat
mayonnaise
3/4 plain yogurt
Potato chips for serving
Crudités for serving
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2016-09-15 3:20 PM