Sunday, July 9, 2017

Parmesan Lemon Vinaigrette

Kathleen made this for the 4th of July. See our changes/additions in bold. We really liked this.

Parmesan Lemon Vinaigrette

1 cup good olive oil
2 tablespoons tarragon vinegar We used white vinegar
1/2 cup parmesan cheese, grated
1 table or teaspoon Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
1/2 teaspoon fresh cracked pepper
1/2 teaspoon kosher sea salt
1/2 small shallot, peeled and minced (about 1 tablespoon)
1 tablespoon tarragon
1 package Truvia
2-3 drops lemon essential oil

In a clean mason jar with a fitted lid, add all the ingredients.
place the lid on tight, and shake for about a minute. We used a hand blender.
Re-shake jar with lid on to recombine, drizzle over salad.


You can use a blender, or Vitamix, and blend away.

But a mason jar is so fast and easy, and stores perfectly in the fridge!

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