Garlic Parmesan Dressing

Yield: 9 ounces
Servings: 6

1 large egg yolk
1 tablespoon garlic, minced
1 anchovy fillet, rinsed, dried and chopped
1/4 cup parmesan cheese
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 1/4 cups olive oil
Kosher Salt
Black Pepper

Place all of the ingredients except the olive oil in a blender. Blend until smooth. With the blender running, slowly add the olive oil. If the dressing appears too thick, you may add a little water to thin. Season with salt and pepper to taste.

Serving Suggestion: Use as a salad dressing for heart greens such as Romaine Lettuce or Belgian Endive.

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