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Parmesan, olive, and garlic dressing

By Dr. Adam Wysotski

   Good salad dressing can mean the difference between a fulfilling, flavour filled meal, and a boring plate of vegetables. Parmesan cheese can be combined with fresh oregano for some fantastic taste. When adding herbs to your salad always consider a fresh source (I grow my herbs in the garden and literally cut them off as I’m cooking in the kitchen). The secret to herbs is not use too many at once. All too often I find people using mixtures that drown out the individual flavours. Select a strong herb and something milder (thyme is a great herb that supports stronger flavours; you can use it with just about anything). For our recipe we are going to use oregano and thyme.
The base of the dressing will be a simple virgin olive oil and balsamic vinegar base (make sure you use cold pressed virgin olive oil in a dark bottle for maximum nutritional benefit). Add your herbs, some salt/pepper and a bit of lemon. We will add some garlic, however not enough to overpower the other flavours. Add some black olives (I find kalamata olives to be the best). Finally, we add the parmesan (use a good quality aged parmesan or your dressing will not have much punch). Blend everything together using short bursts. Remember that you want the dressing well mixed, however you also want little chunks of cheese and herbs/garlic (note: Olive oil in the blender will change to a creamy color).
 


 

Recipe: Parmesan, olive, and garlic dressing

Add
3/4 cup cold pressed extra virgin olive oil
One cap full of balsamic vinegar
2 or 3 Kalamata Olives (make sure you remove the pits)
A chunk of Aged Italian Parmesan that can fit on a table spoon
One clove of garlic
A pinch of salt and pepper
Squeeze a quarter of a lemon
About a handful of Fresh Oregano and Thyme

Blend in short bursts until you have a creamy dressing. Don’t overdue this stage.
Add water to thin the dressing if desired.
 

  

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