Super salad dressing
My mother never asks me for a recipe, so I was surprised when I got a phone call asking about the garlic-Parmesan salad dressing. I’m usually asked to bring the salad whenever our family gets together and this dressing is why. I use it all the time, all year around. It’s simple, it’s wonderful, and it can keep for weeks in the refrigerator if it lasts that long.
The recipe was clipped from the now defunct Gourmet magazine and over the years I’ve modified it. For best results, don’t skimp on quality of the ingredients. Wait a day if you can to use it to let the flavors blend. Also, use a big, easily washable bowl for tossing the greens and the dressing, then sprinkle extra Parmesan over. Do this just before serving; it’s miles better than just pouring it over the greens.
By the way, Mom made the dressing but said it didn’t come out as good as mine. I’m sure she was just being nice.
Makes about 1 1/2 cups.
2 garlic cloves, peeled
1 teaspoon Kosher salt (don’t substitute)
1 cup olive oil
1/3 cup balsamic vinegar
1/4 cup grated Italian Parmesan cheese, more for sprinkling over tossed salad
Freshly ground pepper, to taste
Push the garlic through a garlic press into a small bowl. Using a wooden spoon, mash the salt into the pressed garlic and let sit for a minute or two.
Add the olive oil all at once, then gradually whisk in the balsamic vinegar.
Add the Parmesan cheese and pepper.
As a variation, white balsamic vinegar works nicely in place of the regular stuff.