Creamy Parmesan Vinaigrette with Herbs

5 from 1 vote

This lusciously creamy herbed parmesan vinaigrette adds a tangy, savory flavor to your favorite summer salads. You'll want to keep a jar in the fridge at all times.

Prep Time:5

Cook Time:5

Total Time:10

Equipment

1 wide-mouth jar or bowl
1 immersion blender

Ingredients

3/4 cup extra virgin olive oil
1/2 cup white wine vinegar
1 tbsp Dijon mustard
1/4 cup Parmesan cheese between 1-2 ounces; grated Parmesan works well too
1/2 tsp kosher salt adjust to taste
1/8 tsp black pepper
1/2 tsp dried dill
1 tsp Italian seasoning
1 tsp dried shallot slices
1/8 tsp powdered rosemary or 1/4 tsp whole dried rosemary

Instructions

Let your Parmesan cheese sit out at room temperature to release its natural oils.
Add all of your ingredients to a wide-mouth pint jar or small bowl.
Insert the blade of the immersion blender into the jar and blend until smooth.
Taste your dressing and add a little more vinegar or salt to taste.
Serve and enjoy!

Notes

Storing Suggestions

Store leftover vinaigrette in an airtight container like a mason jar. Keep it in the fridge for 5-7 days. It may solidify in the fridge due to the oil, so allow it to sit on the counter for a while before serving. Stir thoroughly before serving

Nutrition

Course: Appetizer, Salad, sides

Cuisine: American, Italian

Keyword: parmesan, parmesan dressing

Servings: servings

Calories: 143kcal