Saturday, October 15, 2011

Parmesan Garlic Dressing

A friend asked me to make some parmesan garlic dressing. An assignment you say? Yes please!
I am going to take a break from my usually verbose writing method and just give you the recipe for this super delicious dressing without fanfare. Here it is. Super yummy. Use it on salad, meat, vegetables, ok anything.

Enjoy Krista!

Parmesan Garlic Dressing
1 head roasted garlic*
1 cup olive oil
1/3 cup white wine vinegar
1 teaspoon dijon vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
2 shallots
1/4 cup chives, roughly chopped
1/2 teaspoon honey
1 chunk parmgiano-reggiano (roughly the size of a golf ball)

Combine all ingredients in blender and blend until smooth. Drink directly from blender. Just kidding. But you might want to.

For a creamier variation, replace 1/4 cup olive oil with vegan or regular mayo.

*For notes on roasting garlic, see my grilled corn bruschetta post. Scroll to the bottom for a how-to.


  1. Hi Ashley -

    I was at the Vegan BBQ on Saturday, 10/15. You made these wonderful spring rolls with a spicy peanut sauce. Can you please send me the recipe or post it on your blog? I LOVED THEM!!!


  2. Hi there. Absolutely, I'm glad you liked them. What is your email address?

  3. Thanks Dawn. You should try it!

  4. Excited about this! Thanks for the recipe, and for chatting with me last night about Horse & Buggy. I'm posting here so you can check out my food blog and we can be remote foodie fans across many miles. :)

  5. Hi Ashley, this sounds amazing, how long will the dressing last? Thanks, Si

  6. Hi Simon. Sorry I missed this comment. Honestly, I am not too sure. I would say that since there are fresh chives in it, it will a couple weeks.