Friday, February 24, 2012
That changed when we came upon a recipe that added a bit of Parmesan cheese, adding an extra layer of flavor to a pretty simple balsamic-and-olive-oil dressing. This has become our go-to salad dressing in recent weeks, but we're going to be careful not to overuse it and get sick of it.
The recipe is from the tiny but excellent Very Salad Dressing, by Teresa Burns.
Italian Parmesan Salad Dressing
1/3 cup balsamic vinegar
1/4 cup freshly grated Parmesan cheese
1 1/2 T. lemon juice
2 scallions, green part only, chopped
2 t. Worcestershire sauce
2 cloves garlic
1 T. fresh oregano or 1 t. dried oregano
1/2 cup plus 1 T. olive oil
Dash of hot sauce
Salt and pepper
1. Using a food processor, combine the vinegar, cheese, lemon juice, scallions, Worcestershire sauce, garlic, and oregano. Blend until the scallions and oregano are finely chopped.
2. While the food processor is running, slowly add the olive oil, and combine until the mixture is emulsified.
3. Stir in hot sauce, and salt and pepper to taste. Chill.
4. Let stand at room temperature for five minutes before serving.
Makes 1 1/2 cups.