Parmesan Vinaigrette
A tangy, rich dressing with a hint of earthiness and nutty undertones, perfect for enhancing any salad or dish.
Servings: 8 people
Ingredients
- 1/4 cup white wine vinegar
- 2 teaspoons dijon mustard
- 1 medium clove garlic minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated parmesan cheese
- kosher salt and freshly ground black pepper to taste
Instructions
To Make by Hand
- In a medium bowl, whisk together vinegar, mustard, and garlic until smooth. Add olive oil in a slow stream, whisking constantly until emulsified. Whisk in parmesan cheese and season to taste with salt and pepper.
Blender Instructions
- Add vinegar, mustard and garlic to a blender pitcher and blend until smooth, scraping down sides as necessary. With blender running, add oil in a steady stream; blend until just emulsified. Add parmesan cheese and pulse to combine; season to taste with salt and freshly ground black pepper.
- Transfer vinaigrette to covered serving pitcher or airtight container and refrigerate until ready to serve.
Video
Notes
- If olive oil solidifies in refrigerator; remove 15-30 minutes before serving to warm and liquify. Whisk vinaigrette to combine before serving.
- Makes about 1 cup or 8, 2-tablespoon servings. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 148kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 124mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 0.2mg
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