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We always look forward to “Salad Week” here. Before I started cooking “Salad Week” would not have been something I would have looked forward to. Bottled dressings. Uninspired ingredients. Now I am happy when it’s “Salad Week”, thanks to fantastic salad ingredients and great homemade salad dressings, like Aunt Trish’s recipe. Now, I don’t have an Aunt Trish but if I did I’d tell her thanks for the recipe!
Aunt Trish’s salad dressing is a great vegetable oil-based dressing. It is packed with Parmesan and garlic flavors. But, it absolutely MUST sit in the fridge overnight to ‘get happy’ before serving. Trust me. Do no try and rush it. And it MUST be removed from the fridge well before you plan on using it to let the oil return to a liquid form since it solidifies in the fridge. Your patience will be rewarded.
Kick It Up…. Or Not
If you like your dressing to have a bit of a spicy kick, don’t hesitate to toss a pinch or two of red pepper flake into the mix before shaking. As it is, though, Aunt Trish’s salad dressing is perfect. I don’t like strong citrus-flavored dressings, and this one does not disappoint. Now, I am a big fan of garlic so I might have slipped a little extra in when no one was looking. Don’t tell.
Also try my American style creamy Greek dressing.
Aunt Trish’s Salad Dressing
Ingredients
- ¾ cup vegetable oil
- 4 tablespoons Parmesan grated
- ¼ teaspoon kosher salt you might want a little more
- freshly ground black pepper to taste
- ¼ teaspoon sugar
- 2 dashes paprika
- 2 lemons juiced
- 2 teaspoons garlic minced and smashed
Instructions
- Place all ingredients into a pint-sized jar. Seal and shake until well combined. Alternatively, place into a bowl and whisk until well combined then transfer to a sealable container.
- Refrigerate overnight.
- Set out to come to room temperature for 1-2 hours before shaking/stirring and then serving.
