my favorite lemon parmesan dressing

This is hands down my favorite salad dressing: creamy, tangy, and fresh, it’s all you need with a handful of greens and maybe and few shavings of hard cheese. The recipe is from Nigel Slater’s The Kitchen Diaries, one of my favorite books (see here, here and here for more great recipes from Mr. Slater), full of inspiring recipes and stories for seriously every occasion – you’ll find a recipe for Christmas goose alongside a recipe for swiss chard on toast. It’s, quite plainly, awesome. This dressing is a perfect example of Nigel Slater’s style – good ingredients simply prepared. The creaminess that comes with the egg yolk and the ample parmesan in this dressing makes it a cousin of the classic cesar, minus the anchovies and garlic. Any bright, crisp, and peppery produce is magic with a good pour. Tonight, in a springtime incarnation, I’m serving it up with arugula, pea tendrils, sliced radishes, and scallions. Makes a generous cup of dressing – enough for 2 big salads to serve 4-6. 

Lemon Parmesan Dressing
1 tbsp tarragon vinegar
2 ½ tsp lemon juice
1 tsp Dijon mustard
1 egg yolk
1/3 cup olive oil
3-4 tbsp finely grated parmesan
Salt and pepper

Combine the vinegar, lemon juice, and mustard in a small bowl and whisk well. Whisk in the egg yolk and slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper and stir in the parmesan. Cover and refrigerate until ready to serve. Keeps well refrigerated up to 1 week. Allow to stand at room temperature 15 minutes before serving.

  1. Really nice post,thank you

  2. Pingback: rhubarb and blueberry buckle | Simmer Seasonal Recipes

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