This post is all about my creamy lemon Parmesan salad dressing, served with crispy Parmesan cheese crisps. It’s so good you might want to keep a jar around for quick snacks with carrots or other crunchy vegetables you have on hand. It’s fresh, bright and amazing!
Pour some dressing over crisp romaine as an excellent substitute for Caesar salad dressing if you are not fond of anchovies.
Now that spring is officially here, it is time to start to think green, as in salads, and homemade dressings to go with them!
If you like your salad dressing with a lot of zing then this is the one for you. Two lemons are juiced to make them a key ingredient in this bright-tasting dressing. I have found extra virgin olive oil works best in this recipe and is a perfect combination with the lemons, giving the dressing a nice balance of flavours.
Added to these ingredients are freshly grated Parmesan and garlic, then everything is whirled together in a blender. In no time, you have yourself a fresh homemade salad dressing that pairs perfectly with spring! I also think you’ll agree the taste is superior to the bottled dressings you buy and will soon become a go-to recipe for you. You probably already have the ingredients right there in your fridge and pantry.
Make sure to transform your salad with Parmesan crisps! Tasty, cheesy, crispy, and very easy to make. Delicious.
- ½ cup freshly grated Parmesan cheese
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (from 2 lemons)
- 1 or 2 garlic cloves
- ½ teaspoon dijon mustard
- sea salt and freshly ground black pepper to taste
- PARMESAN CRISPS:
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon finely chopped fresh rosemary
- To make Dressing:
- In a blender, (an immersion blender works well) add the Parmesan cheese, extra virgin olive oil, garlic, lemon juice, and dijon mustard. Blend together until you have a smooth consistency. Season with the salt and black pepper.
- Keep the dressing refrigerated, but bring to room temperature before using.
- For the PARMESAN CRISPS:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Mix the rosemary with the cheese, then place table-sized mounds of the mixture onto the parchment, allowing a couple of inches in between. Slightly flatten each mound.
- Bake for 10 minutes until the cheese has spread and is bubbling. Once the
crispshave turned golden brown around the edges, remove from the oven and cool on a wire rack before serving.
- Makes 10-12 crisps.