Lemon Parmesan Dressing
/Bright, zesty, and loaded with savory flavor, this Lemon Parmesan Dressing is the ultimate way to elevate your favorite greens. Fresh lemon juice and grated Parmesan come together with a subtle hint of shallot and chives to create a vibrant, creamy blend that’s completely effortless.
Try this dressing with the Butter Lettuce Salad pictured below, it’s fantastic!
INGREDIENTS HIGHLIGHTS
Fresh Lemon Juice (1/4 cup): The fresh lemon juice cuts through the heavy fats of the oil and cheese, bringing brightness and a sharp, clean tang that wakes up the entire palate.
Olive Oil (1/2 cup): The foundational base. It acts as the primary vehicle for all the flavors, providing a rich, smooth texture and helping to emulsify the dressing into a cohesive texture.
Garlic Cloves (3 cloves, chopped): Adds a sharp, pungent, and savory bite. Blending it raw infuses the entire batch with a classic, bold garlicky backbone.
Shallot Bulbs (2, rough chopped): Brings a delicate, sweet, and slightly peppery onion flavor. It is more subtle than a regular onion, offering complexity without overpowering the other delicate herbs.
Fresh Chives (1 tablespoon, rough chopped): Adds a mild, grass-like onion note and a hint of fresh, earthy green flavor that complements the bright lemon.
Freshly Grated Parmesan Cheese (2/3 cup): A rich, bold umami flavor with notes of nutty, savory saltiness, fresh Parmesan cheese is literally one of my favorite things. Beyond flavor, its natural fats and proteins help thicken the dressing, giving it a luxurious, creamy body when blended.
Salt & Pepper (1/4 teaspoon each): The essential seasoning duo. The salt sharpens the lemon's acidity and coaxes out the subtle notes of the shallot and chives, while the pepper adds a mild, woody warmth and a touch of heat to cut through the richness of the oil and cheese.
Lemon Parmesan Salad Dressing
Ingredients
Instructions
- Put all of the ingredients in a blender and blend until well mixed and emulsified, 1-2 minutes.
Notes
This will keep in the fridge for up to a week. But note that the olive oil and Parmesan will naturally solidify and separate a bit as it sits in the cold. When you're ready to use it again, just let the jar sit on the counter for 5 to 10 minutes to take the chill off, give it a vigorous shake, and it'll be right back to its creamy self!