Sometimes a scratch-made dressing is all it takes to make a meal special. This creamy lemon-parmesan dressing, created by EO editor Katie Farmand, works well as a dip for leftover grilled veggies or drizzled over cooked noodles with some cherry tomatoes and fresh herbs. Of course, Caesar salad (pictured above) is classic for a reason–you can add or forgo grilled fish or chicken, but don’t skimp on the croutons. It’s so easy an 8 year old can make it!
Makes 1/2 cup
1/3 cup fresh lemon juice (about 1 large lemon)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
3 anchovy fillets, finely minced or 2 teaspoons anchovy paste
Kosher salt and freshly ground black pepper, to taste
2/3 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
- Whisk together lemon juice, mayonnaise, Dijon, and anchovies until mixture is uniform. Add salt and pepper to taste.
- Slowly stream in olive oil, whisking to combine. Add more salt and/or pepper, if needed. Gently fold in parmesan. Serve immediately or store in fridge for up to two weeks.