This post is sponsored by Parmigiano Reggiano and I have been compensated for it. All opinions are my own. #theonlyparmesan #ad
Stop me if you’ve heard this before… I’ve never purchased bottled salad dressings. Is that weird? Judging from the shrines to dressings I’ve seen in the door of OPFs (other people’s fridges), I’d say its more rare than a Hollywood producer who can keep his fly zipped or a politician more interested in his constituents well-being than his/her own.
Blame it on my Mom who could whip up a classic 3:1 vinaigrette spiked with garlic and dijon faster than you could shake a bottle of Wish-Bone and pour it on your lettuce. Based on her example, I always make my own dressings and though an oil/vinegar base is my standard go-to, sometimes I like to mix it up!
Creamy Parmesan Buttermilk Dressing is one of my favorites and if you’re the type of person that always picks ranch over vinaigrette, you’re gonna love this — it starts with real Parmigiano Reggiano cheese. You know, that amazing creation from Parma, Italy? The one with the pinpoint dots on the rind that spell out Parmigiano Reggiano on the wheel of cheese?
That’s how you know you’ve got the real deal… check the rind. I always buy my cheese whole and grate it myself. You can do it in a food processor or if you have one of those fancy cheese graters — but I find that a simple microplane gives me perfectly light wisps of parmesan that are ready for anything.
Grating the cheese is probably the most intense part of this dressing… The rest comes together in your blender in just a minute or so.
With garlic, buttermilk, mayonnaise, black pepper and a few other household staples, this lush amalgam of flavors is what your romaine is begging for.
This dressing is great right from the blender, but if you like a slightly thicker dressing, refrigerate it for a few hours before tossing it in a salad or spooning over your grilled chicken.
This parmesan dressing is quick and easy to make with many kitchen staples.
- 2 cloves garlic minced
- 1 teaspoon black pepper freshly ground
- 1 teaspoon white wine vinegar
- 1 teaspoon worcestershire sauce
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 2/3 cup freshly grated Parmigiano Reggiano
- 1/2 teaspoon lemon zest
Combine all ingredients in a blender and pulse until smooth. Transfer to a storage container and keep refrigerated for up to one week.
More Homemade Salad Dressings:
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