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Parmesan Vinaigrette

A rich, bold, and zesty homemade Italian dressing packed with freshly grated Parmesan, garlic, and cracked pepper. Perfect for salads, marinades, and roasted vegetables.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 Servings
Course: Condiment, Side Dish
Cuisine: American, Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dressing Ingredients
  • 0.5 cup extra virgin olive oil high quality
  • 0.25 cup white wine vinegar or fresh lemon juice
  • 0.33 cup Parmesan cheese freshly grated, finely packed
  • 1 clove garlic minced or crushed into a paste
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.25 tsp red pepper flakes optional, for heat

Equipment

  • Glass mason jar with lid
  • Microplane or cheese grater
  • Measuring spoons
  • Measuring Cups

Method
 

  1. Finely mince or crush the garlic clove. Grate the Parmesan cheese using a fine grater or microplane.
  2. In a glass mason jar or tight-sealing container, combine the white wine vinegar, grated Parmesan, minced garlic, Dijon mustard, kosher salt, black pepper, and red pepper flakes.
  3. Pour the extra virgin olive oil into the jar on top of the other ingredients.
  4. Secure the lid tightly on the jar. Shake vigorously for 15-20 seconds until the dressing is fully emulsified, cloudy, and slightly thickened.
  5. Taste by dipping a piece of lettuce into the dressing. Adjust salt, pepper, or acid if needed. Serve immediately over fresh greens or store in the refrigerator.

Notes

Storage: Store in an airtight jar in the refrigerator for up to 1 week. The olive oil will solidify when chilled. Let the jar sit at room temperature for 15-20 minutes and shake vigorously before serving again.