Parmesan Vinaigrette Salad Dressing
Caesar dressing will always be my number one, but this parmesan vinaigrette is a close, close second. It’s perfect for spring and summer. I love how it’s light enough for refreshing salads and pasta salads, yet creamy, rich, and umami from the Parmesan. It only takes a few minutes (maybe 5 tops) to throw together, and it sure beats store-bought dressing. You should try it on my Spring Gut Health Pasta Salad Recipe.
Gut Healthy Parmesan Salad Dressing
The only “odd” or special ingredient you need for this recipe is fermented vegetable brine. Roasted garlic sauerkraut brine or leftover horseradish pickle brine are my favorites. Any garlicy fermented vegetable brine will do. I tend to use fermented pickle brine because my pickle recipes yield the most brine.
Fermented vegetable brine is what makes this dressing probiotic, but you can substitute it with store-bought pickle brine, pepperoncini brine, olive juice, or extra vinegar if needed.
Fermented Ingredients in This Parmesan Vinaigrette
I love packing recipes with fermented ingredients! This dressing hits every ferment-y note, and the flavor is completely addictive. It has three fermented ingredients: two I make at home, and one I’ll never make at home. I love using my homemade fruit vinegars, kombucha vinegar, and fermented pickle brine in this recipe.
Parmesan counts as a ferment, but I leave this one to the pros. Making cheese at home just doesn’t beat the price or flavor of the store-bought stuff. Always reach for the authentic Parmigiano Reggiano if you can!
Equipment You May Need
The only special equipment I recommend, and I recommend this for all salad dressings, is a stick blender. I think if you frequently make salad dressings at home, having a stick blender is a fantastic kitchen asset. Also, this recipe at 1x blends perfectly in a 16-ounce mason jar, but any wide-mouth jar will work great.
Probiotic Parmesan Vinaigrette Salad Dressing
Drench any salad in the salty, nutty flavors of Parmigiano Reggiano with this probiotic Parmesan vinaigrette. It’s the perfect salad dressing for those who believe there’s no such thing as too much parm.
- Prep: 10 minutes
- Total Time: 10 minutes
Ingredients
- 2 tablespoons vinegar
- 3 tablespoons fermented vegetable brine (sauerkraut or pickle)
- 1/3 cup extra virgin olive oil
- 1/2 cup Parmigiano Reggiano, freshly grated
- 1 tsp garlic granules/powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1 teaspoon honey
Instructions
- Add all the ingredients to a wide mouth jar. This recipe makes about one cup of dressing so a 16 oz mason jar works great.
- Using an immersion (stick) blender, pulse until fully combined and smooth. (You can also blend the dressing in a food processor if you don’t have a stick blender)
- Serve right away, or store the dressing in an airtight jar/bottle in the refrigerator for up to 4 days.
- Try this dressing on my Spring Gut Health Pasta Salad
- If you love this easy recipe, please leave a five-star review below!
Notes
- If serving after refrigerating: the dressing may separate and the cheese may clump a little in the fridge. Let the dressing come to room temp and shake it well before serving.
- My favorite fermented vegetable brine to use is leftover roasted garlic sauerkraut brine or leftover horseradish pickle brine.
- Fermented vegetable brine is what makes this dressing probiotic, but you can substitute it with store-bought pickle brine, pepperoncini brine, olive juice, or extra vinegar if needed.
Vinegar is my favorite and I am loving this new take on a vinaigrette! Excited to use this on many salads this spring!