Every once-in-a-while we have what we call “Salad Week” here. Before I started cooking Salad Week would not have been something I would have looked forward to. Now I do, thanks to fantastic salad ingredients and great homemade salad dressings, like Aunt Trish’s recipe. Now, I don’t have an Aunt Trish but if I did I’d tell her thanks for the recipe!
This is a great oil-based dressing that is packed with Parmesan and garlic flavors. It absolutely MUST sit in the fridge overnight to ‘get happy’ before serving. Trust me on that. Do no try and rush it. And it MUST be removed from the fridge well before you plan on using it to let the oil return to a liquid since it solidifies in the fridge.
If you like your dressing to have a bit of a kick, don’t hesitate to toss a pinch or two of red pepper flake into the mix before shaking. As it is, Aunt Trish’s salad dressing is perfectly balanced, though. I don’t like strong citrus-flavored dressings, and this one does not disappoint. Now, I am a big fan of garlic so I might have slipped a little extra in when no one was looking. Don’t tell.
Aunt Trish’s Salad Dressing
- 3/4 cup vegetable oil
- 4 tablespoons Parmesan grated
- 1/4 teaspoon kosher salt you might want a little more
- freshly ground black pepper to taste
- 1/4 teaspoon sugar
- 2 dashes paprika
- 2 lemons juiced
- 2 teaspoons garlic minced and smashed
- Place all ingredients into a pint-sized jar, seal and shake. Alternatively, place into a bowl and whisk until well combined then transfer to a sealable container.
- Refrigerate overnight.
- Set out to come to room temperature for 1-2 hours before shaking/stirring and serving.
Nutritional values are approximate.