Tuesday, June 16, 2015

Lemon Parmesan Vinegarette

This has to be my all time favorite salad dressing. It's perfect for those with food allergies so it's my "go to" when making salad for a crowd.  I get requests to make this often. 

Juice of three lemons
I tablespoon lemon zest
1 clove garlic
1/2 cup avacado oil 
1/4 cup Parmesan cheese finely grated
1/2 teaspoon salt 
1/2 teaspoon pepper

Using a microplane, grate the garlic clove and scrape the minced garlic into a jar with a tight fitting lid. 
Do the same thing to a lemon to get the tablespoon of zest. 
Add the remaining ingredients to the jar and secure the lid. 
Shake well to combine. 

This dressing tastes best if allowed to sit overnight but I have been known to make it and serve it immediately.