Lemon Parmesan Vinaigrette is made from scratch and full of flavor. Elevated by the rich, nutty deliciousness of parmesan cheese, fresh lemon juice, and honey, and he perfect addition to salads! My new go-to salad dressing that can also be enjoyed a variety of ways. Try using it as a marinade, dipping sauce, and even tossed in pasta.
If you love this Lemon Parmesan Vinaigrette, check out a few other salad recipes like this Kale Celebration Vegetable Salad with Walnuts, Apple Strawberry Cabbage Slaw with Pecans as well as the Berry Salad with Burrato and Blackberry Vineaigrette.
At the beginning of summer, I was on a huge kale-kick. I’ve always liked kale but only preferred it a few ways. I love sautéed kale, kale chips, and even warm kale salad, but eating kale as a cold salad was never my jam. Raw kale was something I really wanted to get into, but it’s so punchy. That was until I discovered massaging kale, and yes, it definitely alleviates the obnoxiousness that it tends to smack you with.
Lemon Parmesan Vinaigrette
Some things just pair well together and lemon + parmesan cheese = absolutely divine! I whipped up this delicious Lemon Parmesan Vinaigrette to go with my kale salad and it was deliciously refreshing. I’m talkin’ drool-worthy and I’m not even exaggerating. I know certain foods and flavors pair well with certain seasons, but lemon and parmesan are always a vibe.
What Kind of Olive Oil Should Be Used
I would recommend extra virgin olive oil because it’s considered one of the healthiest oils you can consume. Olive oil is also the least processed and it varies in price points. The fresher it is, the better. I don’t know the science behind it, but finding one that is good quality even after opening is key. Olive oil produced in California and Hawaii are great options along with a few southern states such as Georgia and Florida. I love the Sprouts brand olive oil which is what I used for my first batch of salad dressing. The next time I made it, I used Spectrum Organic Unrefined, Extra Virgin Olive Oil. I do recommend a good quality oil and preferably one produced in the United States.
Cheese Makes Everything Better!
I don’t know what it is, but the Parm just sets it off. Not the kind that you sprinkle on your pizza (if that’s a thing you do), but the kind that you grate off the block and preferably without cellulose (wood pulp). Yes, you can use dairy-free cheese too! When I prepare vinaigrette, I mix all of my ingredients and blend them together in my blender. It’s the perfect consistency, texture, and oh-so flavorful!
Can this Lemon Parmesan Vinaigrette be used with other foods?
Absolutely, YES! This dressing can be used as a salad dressing, dipping sauce, or as a marinade. Don’t let salad be the only thing usedthis delicious dressing for! Might I add, it’s super litty as a dipping sauce for grilled nuggets!
Other great recipes to enjoy!
Strawberry Butter Golden Dump Cake
Lemon-Pepper Roasted Cauliflower
WHAT KIND OF Kitchen Gadgets DO I NEED?
I would recommend a high-powered blender (like a Vitamix, Blendtec, or Ninja). If you do not have a high-powered blender, I would use a food processor to get your cheese to the perfect consistency, then pour it into your mixture and shake. You’ll also need mason jars or air-tight storage containers.
I hope you enjoy the homemade salad dressing! If you make this recipe, please leave a star rating as well as a comment, and tag me (@myprettybrowneats) on social media. You can find me on Instagram, Facebook, Pinterest, and TikTok as well as using the #myprettybrowneats hashtag on IG and TikTok.
Lemon Parmesan Vinaigrette
Equipment
- Blender
- Food processor (optional)
- Mason Jar for storage
Ingredients
- 1/2 cup extra virgin olive oil, unrefined
- 1/4 cup fresh, lemon juice (about 3/4 fresh lemons, juiced) – the more lemon juice, the more pronounced the flavor
- 2/3 cup parmesan cheese, grated
- 2 to 3 cloves garlic, diced fine
- 1/8 teaspoon onion powder
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 to 2 teaspoons honey or to taste optional – use if you want it sweeter
Instructions
- Add all ingredients to blender.
- Blend until smooth. You should have a thick-like, semi-creamy consistency. The more cheese the creamier.
- Pour dressing into a mason jar or air-tight container.
- Chill for at least one hour before serving.
- Serve and enjoy!
Notes
- If you want the lemon flavor to be pronounced, use more fresh lemon juice when preparing.
- If you want your dressing sweeter, add honey to your desired sweetness.
- Store refrigerated up to two weeks in an air-tight container.
- Feel free to add more parmesan to your container if you want more parmesan flavor.
- After you refrigerate, you will need to shake salad dressing before serving.
I am in love with this vinaigrette! It’s amazing in pasta, absolutely amazing! (Confession: I added more cheese!!)
I love it! Cheese always makes everything better. Thank you!
This lemon parmesan vinaigrette gives salads and vegetables a bright and zesty layer of flavor.
Yes! So perfect. Thank you.
Wow what a lovely vinegerette. I would love to try this.
Thank you so much! I hope you enjoy it!
Lovely dressing! I never thought to use parmesan in my vinaigrette but wow, it was a game-changer! Totally transformed otherwise rather boring green salad! Thanks for the recipe! 🙂
I totally agree! Parmesan is one of my favorite add-ins. Thank you!
This vinaigrette was so light and flavorful!! It tasted great tossed with our salad for dinner tonight!
Looks tangy!!!!!! I’ll bet that’s amazing on a Greek Salad or over some grilled salmon. Nice job.
This vinaigrette was a Monday Miracle! We live way out of town, and had exactly these ingredients on hand: 9 Romaine leaves, half a lemon, one inch of crystalized honey, a partial wedge of parm with 3 mold spots, one questionable tomato, and leftover steak from Saturday night dinner. Cue angel choir! I wish I would have taken a pic of the beautiful salad before we devoured it! So happy I found you — so many amazing ideas! I definitely will not be waiting to make the white chocolate mummy dates. Cheers!