Description
This parmesan vinaigrette is a lovely balance of tangy, cheesy, zippy, garlicky and smooth and works on nearly any salad, enjoy!
Ingredients
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- 3 tablespoons white wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 cup parmesan cheese, freshly grated
- 2 cloves garlic, roughly chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon honey
Instructions
Place all ingredients in a small food processor or blender. Blend until smooth and emulsified. Taste and season with a pinch more salt, pepper or red pepper flakes, if desired.
If you don’t have a food processor you could whisk the ingredients in a small bowl or vigorously shake in a mason jar until the ingredients are combined. You can serve chilled or at room temperature.
Notes
Store leftover dressing in a mason jar or airtight container in the fridge for up to four days.
See above blog post for variation ideas, substitution recommendations and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 136
- Sugar: 1.1 g
- Sodium: 217.5 mg
- Fat: 13.6 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 2.7 g
- Cholesterol: 4.8 mg