A super simple recipe for homemade parmesan vinaigrette. This flavorful salad dressing will elevate any mix of greens you throw together! Ready in less than a minute!
It’s great for meal prep – simply make it ahead and use it throughout the week.
How to make parmesan vinaigrette
- A food processor – An immersion blender might work as well.
- Mason jar with a lid – Or glass, or a small bottle to store the vinaigrette in. Tip: When I buy small juices in glass, I keep those and store vinaigrettes in them. You can do the same!
Parmesan – I use pre-grated parmesan that comes in a resealable bag and needs to be refrigerated. Our local supermarket carries a very good quality Italian brand. If you have a brand you like, then go ahead and use it. However, for best results either grate it yourself or buy a good one.
Tip: For a more affordable option, you can substitute Parmiggiano Padano with Grana Padano.
Olive oil – For the best flavor and most health benefits, use olive oil. Extra virgin is the best option but some of them taste quite sharp and might not be to everyone’s taste. For that reason, use the one, you like or buy regularly. Please, don’t substitute with vegetable oils. They are not the same!
Vinegar – There are many possibilities here: White wine or red wine vinegar, apple cider, or even balsamic vinegar.
Note: Balsamic will turn this cheese vinaigrette from yellow to dark brownish. Also, it can be used to make a marinade for chicken skewers. I suggest you use what you like or what you have on hand, but you need to use something. Otherwise, it will not be a vinaigrette.
Dijon mustard – it is a smooth mustard but if you like another kind, feel free to give it a shot! I have also noticed that the taste varies from brand to brand (some I like while others I don’t) so if you are not a fan of this condiment, you can omit it.
Salt – Only if needed. The cheese itself is salty so add only after tasting the vinaigrette.
Honey – I like to offset the sharpness of the vinegar and mustard by adding some sweetness. You can try some other options like agave syrup or maple syrup if you like.
To help blend all the parmesan vinaigrette ingredients together I use a tiny amount of water. I find it lightens up the condiment and also makes it smoother.
All you have to do is mix all the ingredients in a food processor. You are after a smooth texture when the parmesan blends into the liquid. It takes less than a minute, perhaps 30 seconds to blend.
Frequently asked questions:
What is the difference between dressing and vinaigrette?
Vinaigrette is vinegar and oil-based while salad dressing can contain any ingredients – it can be creamy, zesty, sweet, …
Where to use parmesan vinaigrette?
Here are some tasty salad recipes you might try:
- Romaine Salad – If a simple dressing of olive oil does not excite you, use this vinaigrette instead!
- Tossed Salad – The same goes for this salad. I love it the way it is but when I have parmesan salad dressing on hand, I use it.
- Kale and Beet Salad
- Chicken Bacon Salad – Instead of the honey mustard dressing.
How long can I store it in the fridge?
It should last up to 1 week when stored properly. That being said, always taste a small amount before dressing any salad. If you feel like there is something wrong with it, don’t serve it.
- Place all the ingredients in a food processor and process until smooth!
- Keep refrigerated in a jar with a lid.
- Parmesan can be substituted with Grana Padano. Pecorino cheese could also work but it does have a sharper flavor which might not be to everyone’s taste.
- Don’t substitute olive oil with other vegetable oils. It is the healthiest option and tastiest. However, regular olive oil will also work – use the brand you like.
- White wine, red wine, balsamic – anything will work.
- Dijon mustard can be omitted or another type can be used. I don’t recommend using the spicy kind especially when you use extra virgin olive oil as it might be too overwhelming.
- Honey can be substituted with another sweetener.
- Use only a little – 1 tablespoon.
- This should be plenty for 2 dinners – dressing 2 salads for 4-5 people.