Parmesan Vinaigrette Recipes

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

Steps:

• Whisk all ingredients except for oil until well combined.
• Slowly drizzle in the oil, whisking constantly until the mixture is combined.
• Store dressing in a covered container in the refrigerator for up to 3 weeks.

Steps:

• Combine all the ingredients in a blender until creamy and smooth.
• Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.

Steps:

• Blend all ingredients in a processor, or shake in a glass jar with a tight fitting lid.
• Store in the fridge.

Steps:

• Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
• Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
• Add oil in a slow stream, whisking until well blended.