Garlic Parmesan Vinaigrette

Name: Garlic Parmesan Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: Mediterranean
Ingredients: 1/4 cup finely chopped shallot (from 1 medium [1 1/2 oz.] shallot) (60 ml) Shallot; 2 Tbsp grated lemon zest (30 ml) Lemon Zest; 1/4 cup fresh juice (from 3 lemons) (60 ml) Lemon Juice; 1 Tbsp Champagne vinegar or white wine vinegar (15 ml) Champagne; 1 tsp kosher salt (6 g) Salt; 1/2 tsp black pepper (1 g) Pepper; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil; 1 1/4 oz Parmesan cheese, grated on a Microplane (about 3/4 cup loosely packed) (35 g) Parmesan; 1 tsp grated garlic (from 3 medium garlic cloves) (5 ml) Garlic

Independent adaptation of a publicly published Nancy Silverton recipe. Not affiliated with, sponsored by, or endorsed by Nancy Silverton.

DRESSING · BABY ROMAINE & SOFT-COOKED EGGS

In the published recipe, this is the dressing for baby romaine salad.

The dressing from Silverton's baby romaine salad.

On the jar

GARLIC-PARME

Method: shake
Yield: about 1 cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Shallot 60 mlLemon Zest 30 mlLemon Juice 60 mlChampagne 15 mlOlive Oil 120 mlGarlic 5 ml

Ingredients

Shallot1/4 cup finely chopped shallot (from 1 medium [1 1/2 oz.] shallot) (60 ml)
Lemon Zest2 Tbsp grated lemon zest (30 ml)
Lemon Juice1/4 cup fresh juice (from 3 lemons) (60 ml)
Champagne1 Tbsp Champagne vinegar or white wine vinegar (15 ml)
Salt1 tsp kosher salt (6 g)
Pepper1/2 tsp black pepper (1 g)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)
Parmesan1 1/4 oz Parmesan cheese, grated on a Microplane (about 3/4 cup loosely packed) (35 g)
Garlic1 tsp grated garlic (from 3 medium garlic cloves) (5 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 1½ SHALLOTS.
Cap the jar and shake until emulsified.

Get Garlic Parmesan Vinaigrette + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Garlic Parmesan Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY MUSTA
Lemon Champagne Vinaigrette★ STARRED KITCHENOn the jar: LEMON-CHAMPA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Garlic-Parmesan Vinaigrette.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Food & Wine (Baby Romaine)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nancy Silverton / Food & Wine (Baby Romaine) (published as “Garlic-Parmesan Vinaigrette”). Full citation lives in Provenance.

Companion jar