Garlic Parmesan Dressing
1 cup olive oil 1/4 cup red wine vinegar 1/4 cup apple vinegar 1/4 tsp whole peppercorns pinch cayenne pepper 3-6 cloves garlic 1/4 tsp rosemary 1/4 tsp oregano 1/4 tsp basil 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 cup grated Parmesan cheese
The amount of garlic depends on the size and strength of the garlic at hand and how stout you like your garlic dressing. Of course, if you don’t like garlic you won’t want this dressing anyway.
Put everything except the oil into a blender and puree pretty fine. Drizzle the oil in and
This is outstanding with avocado. Just take a nice Haas avocado cut in half lengthwise and the seed removed and fill up the hole with the dressing. Then scoop it up with a spoon, very tasty.
This stuff benefits from sitting and mellowing awhile.
If you want to make this sort of Frenchified just add a blop of Dijon mustard to the mix.
Herself Sez: Himself uses Madagascar Tellicherry peppercorns which he orders from Fantes’ Kitchen Wares. They have many excellent items that we use. He orders our usual sea salt for grinding from Salt Works. We also use some of the different sea salts found at Whole Foods. (Celtic Sea Salt, Himalayan Sea Salt) While Whole Foods is pretty much overpriced and thinks much of itself, it does carry many necessary items.