This indulgent Lemon Parmesan Salad Dressing is based on a recipe from Shelf, by @ottolenghi. I made it as part of the @thecookbookcircle. The dressing has lots of umami from the anchovies. Don’t be scared to use them, you’ll be surprised! They add depth and saltiness but you won’t feel the fish.
Lemon Parmesan Salad Dressing
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This indulgent Lemon Parmesan Salad Dressing is based on a recipe from Shelf, The dressing has lots of umami from the anchovies. Don’t be scared to use them, you’ll be surprised! They add depth and saltiness but you won’t feel the fish.
INGREDIENTS
- 1/2 cup or 120 ml olive oil, some extra for drizzling
- 1/4 cup or 60ml freshly squeezed lemon juice
- 3 large garlic cloves, crushed
- 2 tbsp wholegrain mustard
- 2 anchovies in oil, drained and roughly chopped, about 1-2 tsp
- 30g finely grated Parmesan
METHOD
- 1)
Start by crushing the garlic with a big punch of salt.
- 2)
add the lemon juice, olive oil, pepper.
- 3)
Whisk gently.
- 4)
Add the chopped anchovies then the mustard.
- 5)
Mix.
- 6)
Add the finely grated Parmesan and mix well.
- 7)
For this dressing, you can either blend by hand or with a hand held blender- or even place all the ingredients in a jar fitted with a very tight lid and shake until homogeneous and smooth.
Notes
Reserve in the fridge for 2-3 days and serve with green salads.