Parmesan Dressing
Simple Recipes Grilling Recipes Sauces and Salsa
An addictive dressing. It's so good that I licked the bowl and spoon like I do when making cake creams. I would have spread it on bread if I hadn't calculated how many calories it has. It's ideal for any salad, but especially those where we use more bitter or grassy greens (arugula, lettuce, frisée, asparagus), it makes them more friendly 😉
Although it's higher in calories, the advantage is that it has an intense flavor (you can really taste the lemon, the parmesan and the acidity of the lemon juice) so 1-2 tablespoons are enough, you don't need more.
Ingredients
50g parmigiano reggiano
zest of 1 small organic lemon
50ml lemon juice
1 heaping teaspoon mustard
plenty of freshly ground black pepper
a little salt
100ml extra virgin olive oil
Calories: 1100 cal / total (approx 75 cal / tablespoon)
How to prepare parmesan dressing
- Use the highest quality parmesan possible. Choose a piece of cheese and grate it at home as finely as possible, using a small microplane grater. Try to avoid pre-grated parmesan, it may contain other types of cheese, other unwanted added ingredients and most importantly may not be fresh.
- Put the cheese, mustard, lemon zest and lemon juice in the bowl of a small food processor/stick blender. Grind plenty of black pepper, it's very good in combination with parmesan. Add a little salt too.
- Blend until you have a paste.
- Slowly, add the oil in a thin stream like making mayonnaise, while continuing to blend. A yellowish cream will form. Taste the cream for salt and lemon juice. The cream should drizzle easily from a spoon, if not, add a little water while blending again. It can be kept in the refrigerator for at least a week, it will maintain its creaminess, it won't separate.
