Parmesan Dressing Recipes

OPEN-FACE STEAK SANDWICH WITH PARMESAN DRESSING

Open-Face Steak Sandwich with Parmesan Dressing image

Dress flank steak with creamy Parmesan dressing and drape over hearty Italian bread and arugula for a quick weeknight steak dinner.

Provided by Claire Saffitz

Categories Bon Appétit Sandwich Steak Arugula Onion Quick & Easy Parmesan Lunch Dinner Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds flank steak
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1/2 small red onion, thinly sliced
1/4 cup whole grain mustard
3 tablespoons fresh lemon juice
1/2 cup olive oil, plus more for bread
1 1/2 ounces Parmesan, finely grated
1 ciabatta loaf, halved lengthwise
6 cups mature arugula leaves with tender stems

Steps:

Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.

PEPPER-PARMESAN DRESSING

Pepper-Parmesan Dressing image

Simple pepper parmesan salad dressing or dipping sauce for veggies! Hint:You can adjust the amount of pepper and garlic to suit your taste.

Provided by DEBNJAMES

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup sour cream
¾ cup lowfat buttermilk
½ cup grated Parmesan cheese
2 cloves garlic, minced
6 tablespoons white wine vinegar
1 ½ tablespoons freshly ground black pepper
2 pinches salt

Steps:

Place sour cream, buttermilk, Parmesan, garlic, vinegar, pepper and salt into a blender or food processor and blend until well combined. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour for best flavor. Note: Adjust amounts of salt and pepper to taste. If a thinner consistency is desired, add more buttermilk. To thicken, add equal parts of sour cream and parmesan.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 4 g, Cholesterol 17 mg, Fat 6.7 g, Fiber 0.4 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 172.2 mg, Sugar 1.6 g

PARMESAN PEPPERCORN DRESSING

Parmesan Peppercorn Dressing image

Parmesan Peppercorn Dressing is a wonderfully creamy dressing with a spicy kick from fresh cracked peppercorns! It's amazing over salads or used as a dip with vegetable crudite!

Provided by Amy Nash

Categories Salads

Time 5m

Number Of Ingredients 8

Ingredients

1/2 cup sour cream
1/2 cup real mayo
1-2 tablespoons freshly cracked peppercorns, depending on how spicy you like it
1/2 cup freshly grated Parmesan cheese
2 tablespoons white wine vinegar
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/4 cup buttermilk + more to thin to your liking

Steps:

Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces.
Combine all of the ingredients in a medium bowl and whisk together well.
Chill in the fridge for at least 30 minutes for the flavors to combine.

Nutrition Facts : Calories 157 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 352 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PARMESAN-BUTTERMILK DRESSING

Parmesan-Buttermilk Dressing image

This is my take on a sour cream house dressing from a restaurant I worked at in Arizona when I was younger. We would dip our onion rings and French fries in it, put it on our burgers, and of course, on our salad. I hope you enjoy.

Provided by OhioLadybug

Time 3h10m

Yield 50

Number Of Ingredients 8

Ingredients

2 cups buttermilk
1 ½ cups sour cream
1 cup mayonnaise
¾ cup shredded Parmesan cheese
3 tablespoons white vinegar
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 ½ teaspoons ground black pepper

Steps:

Whisk buttermilk, sour cream, mayonnaise, Parmesan cheese, vinegar, garlic salt, parsley, and pepper together in a bowl until combined; some chunks are expected.
Transfer to a large mason jar and chill until flavors are blended, at least 3 hours.

Nutrition Facts : Calories 55.6 calories, Carbohydrate 1 g, Cholesterol 6 mg, Fat 5.4 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 168.1 mg, Sugar 0.5 g

CREAMY PARMESAN PEPPERCORN DRESSING

Creamy Parmesan Peppercorn Dressing image

This Creamy Parmesan Peppercorn Dressing has a kick from freshly cracked peppercorns that play against the savory parmesan cheese! It's a quick, easy dressing that is wonderful on a green salad or with crunchy, cold vegetables as a dip!

Provided by Amy Nash

Categories Salad

Time 5m

Number Of Ingredients 8

Ingredients

1/2 cup sour cream
1/2 cup real mayo
1-2 Tablespoons freshly cracked peppercorns (depending on how spicy you like it)
1/2 cup freshly grated Parmesan cheese
2 Tablespoons white wine vinegar
2 cloves garlic (minced)
1/2 teaspoon Kosher salt
1/4 cup buttermilk + more to thin to your liking

Steps:

Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces.
Combine all of the ingredients in a medium bowl and whisk together well.
Chill in the fridge for at least 30 minutes for the flavors to combine.

Nutrition Facts : Calories 1276 kcal, Carbohydrate 17 g, Protein 26 g, Fat 123 g, SaturatedFat 36 g, Cholesterol 157 mg, Sodium 2799 mg, Sugar 9 g, TransFat 1 g, Fiber 3 g, UnsaturatedFat 81 g, ServingSize 1 serving

PARMESAN VINAIGRETTE

Parmesan Vinaigrette image

Provided by Mary Bostow

Number Of Ingredients 7

Ingredients

1/3 cup Parmesan Cheese (grated)
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
1/2 Teaspoon finely chopped garlic
1/2 Teaspoon Dijon Mustard
Salt and pepper to taste
1 Teaspoon sugar (optional)

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.

CREAMY PARMESAN RANCH DRESSING

Creamy Parmesan Ranch Dressing image

I am a Ranch Dressing lover, and have tried a number of store brands and homemade recipes. After trying different ingredients, I came up with this blend which is now my favorite. It's great on salads, as a dip, or on baked potatoes.

Provided by judy1104

Categories Salad Dressings

Time 15m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 cup mayonnaise
1 cup sour cream
1 cup buttermilk
2 teaspoons olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a large bowl, whisk together all of the ingredients. Make sure everything is well distributed. Cover and refrigerate for at least 30 minutes before serving. It's best when made the day before so the ingredients have time to blend.

PARMESAN DRESSING

Parmesan Dressing image

Chef Dan Kluger's Parmesan vinaigrette is a lovely dressing for any salad, especially his Shaved Raw Summer Squash.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1/2 cup grated Parmesan cheese
1/4 cup plus 1 teaspoon champagne vinegar
2 tablespoons freshly squeezed lime juice
2 1/4 teaspoons Dijon mustard
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup sunflower oil
1/4 cup extra-virgin olive oil

Steps:

Place Parmesan, vinegar, lime juice, mustard, salt, and pepper in the jar of a blender; blend for 30 seconds to combine. Add both oils and blend to emulsify. Dressing can be stored, refrigerated, in an airtight container for up to 2 days.

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