Parmesan Garlic Vinaigrette Blend

Rich and tangy Parmesan vinaigrette takes everyday salads and roasted vegetables to the next level with almost no effort. At home I keep a batch in the fridge all week to drizzle over greens and warm grains because the nutty cheese with the punch of vinegar transforms even the most basic lunches.

I still remember pulling this vinaigrette together on a busy weeknight when I was craving a special twist on my go-to salad. Since then friends have asked for the recipe every time I serve it.

Ingredients

• Parmesan cheese: Grated brings deep savory flavor and creaminess look for aged Parmesan for maximum taste and grate it fresh if possible
• White wine vinegar: Adds a crisp zing choose a high-quality vinegar for balanced acidity
• Garlic: Gives an irresistible punch use fresh cloves and smash them with the flat side of your knife first for the boldest flavor
• Italian seasoning: Adds herby complexity blend of oregano basil and thyme works well dried or fresh
• Red pepper flakes: Provide a touch of gentle heat start with less if you prefer subtle spice
• Kosher salt: Seasons and enhances all the flavors choose flaky or coarse salt for an even distribution
• Freshly ground black pepper: Delivers a peppery kick grind it right before adding for best aroma
• Honey: Balances the sharpness of vinegar and cheese use real honey or pure maple syrup for a vegan swap
• Extra virgin olive oil: Brings everything together with a lush texture use your favorite robust oil for fruitiness

Step-by-Step Instructions

Prep the Ingredients:

Mince the garlic cloves very finely so they disappear smoothly into the dressing. Grate the Parmesan cheese just before blending as it combines better with the other ingredients

Blend the Base:

Add Parmesan cheese white wine vinegar garlic Italian seasoning red pepper flakes kosher salt black pepper and honey to the blender or mini food processor. Process until the garlic and cheese are fully broken down and you have a thick fragrant mixture

Emulsify with Olive Oil:

With the blender running on its lowest speed very slowly drizzle in the olive oil. This creates a creamy emulsified vinaigrette that will not split or get oily. Stop to scrape down the sides once or twice to ensure a perfectly silky result

Taste and Adjust:

Pause the blender to taste the vinaigrette. Add a pinch more salt or a splash of vinegar if needed. Blend again for a few seconds to blend any final adjustments

Store for Later:

Pour the dressing into a very clean jar or bottle with a tight lid. Refrigerate and give a good shake before using as the vinaigrette may thicken or settle

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My favorite part of this recipe is how the freshly grated Parmesan melts right into the dressing and gives a lovely creamy body. My sister once asked for extra vinaigrette just to dunk her bread when I served it at our Sunday lunch.

Storage Tips

Store the Parmesan vinaigrette in a glass jar with a tight lid in the coldest part of your fridge. If the olive oil solidifies a bit simply let the jar rest at room temperature for ten minutes and shake vigorously to reblend. Always use a clean spoon to avoid introducing bacteria and help it last longer

Ingredient Substitutions

If you need a dairy free option use nutritional yeast in place of Parmesan for a similar umami effect. For vegan diets swap maple syrup for honey. You can replace the white wine vinegar with apple cider or even lemon juice for a brighter twist. If fresh garlic feels strong try roasted garlic for a mellow note

Serving Suggestions

Pour this vinaigrette over crisp romaine or butter lettuce for an instant upgrade. Drizzle over roasted broccoli Brussels sprouts or potatoes for an easy side. It also wakes up grain salads like quinoa or farro and makes a craveable dip for crusty bread

Cultural and Historical Context

Parmesan vinaigrette puts a modern spin on classic Italian dressings like Caesar by highlighting aged cheese and good olive oil. While traditional Italian dressings lean on lemon and herbs adding Parmesan brings a creamy richness that feels both comforting and special. Chefs in northern Italy have long grated Parmigiano Reggiano over salads to add depth a habit now embraced by home cooks everywhere

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This Parmesan vinaigrette is perfect for adding a touch of luxury to any meal with minimal effort. Enjoy experimenting with ways to make it yours!

Frequently Asked Questions

→ What can I pair with Parmesan vinaigrette?

Try it on crisp salads, roasted vegetables, grilled chicken, or drizzled over grain bowls for extra flavor.

→ Can I use another sweetener instead of honey?

Yes, maple syrup works well and keeps the vinaigrette balanced and slightly sweet.

→ How do I store homemade vinaigrette?

Store in an airtight jar in the refrigerator; shake before each use to re-emulsify.

→ Can I substitute a different vinegar?

White balsamic or apple cider vinegar can be used for subtle flavor variations.

→ Is fresh or pre-grated parmesan better?

Freshly grated offers the best texture and taste, but pre-grated can be convenient in a pinch.