Creamy Parmesan Salad Dressing is a homemade Italian dressing similar to Caesar but without any anchovies.
Creamy Parmesan Salad Dressing
By Sue Lau | Palatable Pastime
Creamy Parmesan Salad Dressing is my recipe of the day. I make many of my own salad dressings at home and this is one of them. It is fairly similar to a Caesar dressing without the anchovy. It still retains the Parmesan character. You’ll love it. I am sure.
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It makes a nice jar full that you can keep in the fridge for a week or longer. It might need a gentle shake if it has sat for a few days. The flavor is good on any type of tossed salad you make.
I will warn you off from using the grated Parmesan in the green jar. You will find it gives a bad, grainy texture to the dressing. Be sure to grate your Parm yourself (use a food processor with a fine disk) or use the pre-shredded types from the deli section at the market. Save your green jar cheese for something else.
Bigger options include serving this on salads with grilled or breaded chicken. It would also be good with grilled salmon, depending on the seasoning you use for the fish. Obviously, teriyaki isn’t going to work. But most general grilling or Italian seasonings would be tasty.
I also use this dressing in some prepared salads like pasta salad which I will share very soon.
And don’t forget to try this as a dip for your homemade chicken nuggets or celery sticks with Buffalo wings. As dressings go, this has many uses.
Creamy Parmesan Salad Dressing
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Creamy Parmesan Salad Dressing
Creamy Parmesan Salad Dressing
Equipment
- 1 Blender (or food processor)
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 cup shredded Parmesan cheese
- 1/4 cup buttermilk
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon white pepper
- 1 teaspoon minced garlic
Instructions
- Mix in blender or food processor.
- Yield 2-1/2 cups
Notes
Nutrition
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