I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle.
Since asking begging her for the recipe, I’ve probably made it weekly.
And I make it for everyone I know. If I love you, I will bring you this dressing. It’s been proven. I’ve made it for her, and for her, and I think her too. I get email request for the recipe so much that I finally made it a google document that I share with every tom, dick and harry that ends in a .com.
So it’s time. Time to share it with the masses. It’s so good that it would be a sin to keep it from you for any longer than I already have.
What you will need:
2-3 garlic cloves, grated.
1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 tsp. sea salt
1/2 lemon, squeezed (I use this squeezer).
2 tablespoons tarragon wine vinegar
1/2 cup olive oil
Freshly grated Parmesan cheese
Mash the salt n’ peppa!, grated garlic cloves, and mustard together with the back of a spoon.
Take a good ole’ shot of the heavenly mixture (go state!) (just kidding, don’t do shots of salad dressing, you freak):
And store it in a salad dressing shaker, in your refrigerator for up to 2 weeks.
You guys, I’ve just given you a gift. My husband says this is one of the only reasons he can eat “his greens” on a daily basis. I literally lick the bowl. No judging, please.
Did I mention that you have to garnish the salad with copious amounts of freshly grated Parmesan cheese? Go ahead, get crazy with the cheese. Because it’s so good. You’re welcome.