Summer Salad Topper: Dijon Vinaigrette
Updated: Jul 24
Years ago I was craving a salad dressing that wasn't too heavy, sweet and tangy and versatile enough to be on a rendition of salads. And so I came up with one by making variations of what I had seen others do. This dressing is a staple in my home. Made in a mason jar and kept in the fridge for up to a week. Tossed on pasta as well as lettuce or even a panzanella salad it is the go to. I also like it as a marinade for chicken breasts in the fridge for an hour. It is also the one my friends and family request at every function. Versatility in your bases, sauces, etc. are key to that balance when you are a person on the go who enjoys to cook. I hope this one will inspire you. I'd love to hear what you used it for!
1/2 c. olive oil
1/4 cup balsamic or white wine vinegar
2 tsp sugar (if using white wine vinegar)
1tbs dijoin mustard
2tsp lemon zest
4 tbsp. grated parmesan cheese
1 sprig of rosemary chopped up fine
1/4 tsp. salt
Freshly ground black pepper
2 cloves of minced garlic
Place all ingredients into a jar. Shake it up until you emulsify the dressing.
Season with salt and pepper to taste and toss well with a salad or potatoes adding more dressing if needed.