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Lemon-Parmesan Vinaigrette

This is a ridiculously-simple dressing that should be used on a salad that includes avocados.

Course Salad
Author Debi Simons

Ingredients

  • 1/4 cup lemon juice, fresh or bottled
  • 1/4 tsp. unflavored gelatin (optional--not in original recipe)
  • 1/4 tsp. each salt and pepper
  • 1 tablespoon honey
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup olive oil

Instructions

  1. Best way to mix this is to use a stick blender. Put the first five ingredients into a container that will accommodate the blender head and blend on high until fairly smooth and then add oil as you continue to blend. Dressing should thicken up at least somewhat. You may need to re-shake it before serving.

Recipe Notes

Note that this is a small recipe but easily multiplicable. I'd advise making a double recipe once you've decided whether or not you like it.