Parmesan Vinaigrette (Print Version)
Tangy Parmesan vinaigrette with olive oil, lemon, Dijon and garlic—bright, creamy finish for salads and roasted vegetables.
# What You Need:
→ Base
01 - 1/3 cup freshly grated Parmesan cheese
02 - 1/4 cup extra-virgin olive oil
03 - 2 tablespoons white wine vinegar
→ Flavorings
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1 clove garlic, finely minced
07 - 1 teaspoon honey (optional, for balance)
→ Seasonings
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt, or to taste
# Directions:
01 - In a medium mixing bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, honey (if using), minced garlic, kosher salt, and black pepper until thoroughly blended.
02 - Slowly drizzle in the extra-virgin olive oil while whisking constantly to form a stable, fully emulsified vinaigrette.
03 - Stir in the freshly grated Parmesan cheese until the dressing becomes creamy and thickened throughout.
04 - Taste the vinaigrette and adjust the salt and pepper as needed to suit your preference.
05 - Transfer to an airtight jar or container and refrigerate. Shake or whisk well before each use.
# Expert Tips:
01 -
- It takes exactly ten minutes and tastes like something from a restaurant that charges twenty dollars for a side salad.
- The Parmesan melts into the dressing just enough to make it creamy without any mayonnaise or heavy cream.
- You probably have every single ingredient in your kitchen right now.
02 -
- If you add the oil too fast it will never emulsify and you will have a sad, broken dressing floating in layers.
- This keeps beautifully for up to one week in the refrigerator and actually tastes better on day two when the flavors have mingled.
03 -
- For an ultra smooth dressing, blend everything in a food processor or with an immersion blender instead of whisking by hand.
- Grate the Parmesan as finely as you possibly can so it dissolves into the vinaigrette rather than settling at the bottom of the jar.