Parmesandressing Recipes

ITALIAN DRESSING

Steps:

• Place ingredients in a jar and shake well until combined.
• Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
• Keep in the refrigerator for up to 2 weeks.
• For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.

CREAMY PARMESAN DRESSING

Steps:

• Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
• Season to taste with salt and freshly ground black pepper.

ROASTED GARLIC PARMESAN DRESSING

Steps:

• Preheat oven to 425°F. Set garlic head on its side on a cutting board. Using a sharp knife, cut about a ½-inch portion off the top part of the head. You should see most of the individual cloves revealed; if not, cut a little more off. Remove the loose papery peels from outside the head but do not take off all of the peel. Set the garlic head, top side up, in a custard cup. Drizzle with ½ teaspoon oil. Cover with foil.Bake for 35 to 40 minutes or until garlic cloves are just soft when pierced with a sharp knife. Keep the garlic covered in the custard cup. Let stand on a wire rack until cool enough to handle (20 to 30 minutes).Hold garlic head on the bottom. Pinch bottom of head with your fingers to squeeze out the individual cloves. You may have to use a sharp knife to remove some of them.Transfer garlic cloves to a blender. Add vinegar, mustard, salt, and pepper to the blender with garlic. Cover and blend until garlic is pureed and mixture is well combined. With the blender running on low to medium speed, slowly pour ½ cup olive oil through the hole in the lid, until dressing is well combined and thickened. Add cheese and thyme. Cover and pulse a few times just until combined.

PEPPER-PARMESAN DRESSING

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.

PARMESAN DRESSING

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.

PARMESAN SALAD DRESSING

Steps:

• In a large bowl, combine all ingredients. Refrigerate, covered, until serving.

CHOPPED SALAD WITH PARMESAN DRESSING

Steps:

• Combine salad ingredients in a glass bowl; chill while mixing dressing. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad just before serving and toss lightly. Serve immediately.

CREAMY PARMESAN RANCH DRESSING

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 VINAIGRETTE

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.