Go ahead, take a shot of salad dressing.
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. So it’s time. 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! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) 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. Did I mention that you have to garnish the salad with copious amounts of freshly grated Parmesan cheese? Comments comments
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