Featured Recipe
Parmesan Herb Vinaigrette
By Kate
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A tangy, herby vinaigrette blending aged parmesan, robust oils, garlic, and a hint of acidity from apple cider vinegar. Uses fresh herbs instead of spice flakes, lemon juice swaps in for Worcestershire for brightness. Texture creamy, not oily slick. Balances sharp, nutty cheese with the crisp acidity of vinegar and mustard. No eggs, no nuts, lactose-free option works if using vegan parmesan. Fresh garlic crushed brings punch. Mustard emulsifies, herbs add freshness. Tactile—should cling well to greens without pooling. Nutty cheese blended finely, slight grain. Flexible, pantry-friendly staple for greens or grilled veg.
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Prep:
6 min
Cook:
0 min
Total:
6 min
Serves:
250 ml
dressing
salad
vegan option
herbs
Introduction
Cheese-based vinaigrettes need precision. Too much oil, and it slides off leaves like water; too little, and it clumps or turns grainy. Blending cheese with oil first floors the texture—creamy, thick, but fluid. Pecorino swaps for parmesan here: sharper, saltier, breaks down beautifully. Apple cider vinegar replaces white wine vinegar; deeper, tangier without harshness. Fresh lemon juice replaces Worcestershire for clean acidity—less complex, yes, but makes it versatile with seafood or chicken salads. Mustard texture roots emulsification, prevents separation. Added fresh thyme makes the vinaigrette lively and herb-driven, offsetting oily weight. Garlic crushed, not minced, to avoid bitterness but retain aroma. Timing? 6 minutes prep tops. Serve smooth, clingy, with assertive tang and herby punch. This isn’t “vinaigrette-light”—it’s punchy, bold, built to hold on sturdy greens or roasted veggies, no drips on your shirt.
Ingredients
About the ingredients
Parmesan substitutions: pecorino romano adds sharper saltiness, breakdown easier in blender. Can use vegan parmesan for lactose intolerance—check ingredient list: should be nut-free if allergies. Oil partly olive, partly avocado for mild nuttiness and smooth mouthfeel. Canola stable but forgettable, avocado richer. Garlic: crushing releases oils gently; minced garlic risks hot bitterness. If mustards scarce, whole grain Dijon preferable for texture and flavor depth. Vinegar: apple cider’s gentle but firm acidity matches citrus well. Lemon juice brightens and adds fresh zip without liver-sparking acids like Worcestershire. Herbs optional but fresh thyme adds woodsy, fresh layer versus dry flakes. Salt and pepper balance; flaky sea salt preferred for crunch contrast; fresh cracked pepper essential. Timing-wise, let cheese and oil meld fully before vinegar addition to allow natural emulsification to start.
Method
Technique Tips
Blend cheese, oil, garlic first — crucial. Prevents oily slicks, creates creamy base. Scrape sides; otherwise mix won’t homogenize. Adding acid (vinegar, lemon) in bowl, not blender, stops overblending—preserves vinaigrette texture. Whisk briskly but steady for emulsion; mustard helps emulsify by stabilizing mix, preventing quick break-down or oil separation. Herbs added last folded in gently—overprocessing herbs dulls flavor and creates bitter notes. Taste often: acid balance shifts with rough measurements; add sugar pinch if vinegar overwhelms. Correct consistency looks like thick paint, clinging well. Chill: crucial. Rest allows thickening, flavor melding. If overly thick after fridge, loosen smartly with a few drops of cold water or more vinegar. Final shake before serving. Store airtight. Remix if settling happens. This technique builds a vinaigrette that holds on leaves, won’t pool at plate bottom, or drip drop onto lap. Essential for fast-paced kitchen service.
Chef's Notes
- 💡 Pecorino romano stronger than parmesan. Swaps add boldness. Fusion of flavors makes it versatile. If you want a vegan use nut-free, check labels.
- 💡 Crushed garlic creates aromatic flavors, avoid bitterness. Minced risks heating too fast. If too raw cut amount in half, subtle garlic is key.
- 💡 Apple cider vinegar is deeper, tangy flavor. White wine vinegar less sharp; risk drowning other flavors. Balance acidity with sugar for smooth taste.
- 💡 Chill dressing post-mixing. Resting enhances flavors, thickening. If too thick add cold water or more vinegar; restore to drizzle consistency.
- 💡 Fresh herbs like thyme elevate dish. Dry herbs dull flavor, freshness lost. Add at end—mix lightly, just fold in to keep aromas intact.
