This lemon Parmesan salad dressing tastes best on a bed of plain lettuce topped with some homemade croutons. It has the most flavor if you let the garlic sit for a good 24 hours. I usually double this and keep it in the refrigerator all summer for easy and quick salads when I have extra lettuce from the garden. Well, when the rabbits don’t eat it all!
For this salad, I just shaved a carrot with my vegetable peeler, then tossed with fresh lettuce, homemade croutons, and about 3 tablespoons of vinaigrette.
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice (or 2 lemons, juiced)
- 2 garlic cloves
- 1 tablespoon honey
- 1/4 cup grated Parmesan cheese
- dash of pepper
Instructions
- In a small to medium sized mason jar, combine all ingredients except garlic cloves.
- Using the flat side of a knife, smash cloves until flat. Add to mixture.
- Secure lid and shake well.
- Refrigerate for up to 24 hours before serving to let garlic seep into dressing.
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This looks yummy! Do you have any other dressing recipes that are vinegar-free? My dad and sister are both allergic to yeast, so any vinegar (well, just about ANY store bought condiment!) is out. Dad’s also allergic to garlic… I’d love more ideas! This weekend I made him a grapefruit dressing, and he really liked it.
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