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Parmesan Vinaigrette

Yield Makes 1 1/2 cups


  • 1 1/4 cups freshly grated Parmesan cheese
  • 1/2 cup red wine vinegar
  • 4 anchovy fillets
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, pressed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup olive oil

How to Make It

  1. Process Parmesan cheese, vinegar, anchovy fillets, lemon zest, lemon juice, garlic, Dijon mustard, Worcestershire sauce, kosher salt, and freshly ground pepper in a blender or food processor until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth.
The Ravenous Pig: Seasons of Florida