Sparkling Parmesan Garlic Vinaigrette Recipes

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

PARMESAN VINAIGRETTE

Steps:

• Place the parmesan, white wine vinegar, Dijon mustard, minced garlic, and honey, to taste, in a small food processor and blend until well combined.
• Drizzle in the olive oil as it's blending until fully incorporated.
• Taste and add more honey if needed then season with sea salt and freshly cracked pepper, to taste. Set aside to allow flavors to mingle until needed.
• Whisk well before serving. Enjoy.

PARMESAN VINAIGRETTE

Steps:

• Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Place any leftover dressing in an airtight container and refrigerate.

PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
• Add oil in a slow stream, whisking until well blended.

PARMESAN-DIJON VINAIGRETTE

Steps:

• Blend all ingredients in a processor, or shake in a glass jar with a tight fitting lid.
• Store in the fridge.

GARLIC OIL VINAIGRETTE

Steps:

• In a small bowl, whisk together garlic oil with some cloves, vinegar, anchovies, and Parmesan. Season to taste with salt and pepper. Drizzle over salad greens.

CREAMY PARMESAN VINAIGRETTE

Steps:

• Combine all the ingredients in a blender until creamy and smooth.
• Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.

GARLIC AND PARMESAN SEASONING BLEND

Steps:

• Process all ingredients in blender or food processor at high speed until.
• mixture is very fine in texture (30- 45 seconds).
• Store in shaker.

SPARKLING PARMESAN GARLIC VINAIGRETTE

Steps:

• Place all ingredients together in a Salad dressing cruet, corked bottle, lidded jar, or any other tightly closing vessel and shake vigorously. You may serve immediately.*
• *This vinaigrette is always better the next day, because the flavors have had time to mingle. In addition, the acids in the vinegar have had time to break down the parmesan, allowing for a better emulsion when shaken. Store in the refrigerator, and take out 30 mins before use to let the olive oil liquefy or run the bottle under a warm tap for the same effect in a rush.