Lemon Parmesan Vinaigrette
This easy Lemon Parmesan Vinaigrette with freshly squeezed lemon juice, Parmesan cheese, garlic, olive oil, and honey is my go to dressing for for salads and so much better than store-bought.
As many of you know, I’m married to a stuntman. This means a few things. 1) Although he’s 52, he acts like he’s 12. 2) He will forever drive fast and do donuts in an empty parking lot just to make me squirm. 3) Being a stunt person has a shelf life. At some point, the young kids take over.
Every so often we discuss what will come about when Pete stops doing stunts. Will he find a second career late in life? Will we trade the pretty sweet lifestyle we have now in for something more reserved so that in 10 years, he can retire early? Or will I finally put the time and energy into Mountain Mama Cooks and build a food enterprise that will rival The Pioneer Woman and Ina Garten?
Mostly likely it will be some combination of the first two but a girl can dream, right?
THE BEST DRESSING EVER
Over lunch last week, which was a DIY Organic Salad Mix dressed with this Lemon Parmesan Vinaigrette, my husband declared (with a full mouth, no less) that we should bottle this dressing and we should call it, The Best Dressing Ever.
Catchy, I know.
He’s pretty sure it would make us millions and he could happily retire. 🙂
WHAT MAKES THIS LEMON PARMESAN VINAIGRETTE THE BEST?
This is my go-to dressing and it’s rare that you’ll not find a jar in my fridge. The lemon and olive oil create a beautiful marriage of tart and fruity while the Parmesan lends saltiness and the honey a touch of sweet. I’ll tell you again and again, this dressing is our absolute favorite! It’s just as good on spicy arugula or mellow spinach as it is on crunchy romaine or used in a pasta salad.
HOW TO MAKE LEMON PARMESAN VINAIGRETTE
I don’t even use a blender. Simply whisk the lemon juice, parmesan, honey, salt and pepper in a jar and then slowly whisk in the olive oil. You could add a squirt of dijon mustard, add a clove of crushed garlic, sub the honey for maple syrup, add fresh herbs or sub the lemon for meyer lemon or a mix of lemon and grapefruit. I guess what I’m saying is this is a great base recipe for you to play around with and make it your own!
Since its’ unlikely we’ll hit the jackpot with this vinaigrette, I feel pretty safe sharing the recipe with you. Just don’t go stealing the name…..
OTHER FAVORITE SALAD DRESSING RECIPES
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
My go-to vinaigrette made with lemon, parmesan cheese, and honey!
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Put all the ingredients in a glass mason jar or other container with a tight fitting lid. Cover tightly and shake all ingredients to combine. Store unused dressing in the refrigerator. Use within a few weeks. If it even lasts that long.