Pepper Parmesan Dressing Recipes

Steps:

• 1. In the jar of a blender, combine all the ingredients; process until smooth, about 30 to 45 seconds. Taste and adjust seasoning if needed.
• 2. Pour the vinaigrette in a bowl or a measuring cup, cover and transfer to the fridge for at least 1 ½ hours to let the flavors blend and chill. Yields 1 ½ cups
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yOLuQS68bqA

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

Steps:

• In a medium bowl, combine all the ingredients listed above.
• Cover and store in refrigerator for 2 hours or overnight for best flavor.
• TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in Parmesan and coarsely ground pepper. Season to taste with salt and pepper.

Steps:

• Combine all ingredients in blender or food processor.
• Blend until smooth.

Steps:

• Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
• Season to taste with salt and freshly ground black pepper.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

Steps:

• Place the whole peppercorns in blender jar.
• Blend for 10 seconds.Some peppercorns will be pulverized,some will be cracked and crushed.
• Remove and reserve.
• Place the Parmesan cubes in blander jar.
• Blend for 20 seconds and scrape sides of jar.
• Add shallot, garlic and salt.
• Blend for 10 seconds and scrape sides again.
• Add remaining ingredients in order listed.
• Blend for 10 seconds.
• Add black peppercorns. Blend for 5 seconds.
• Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop.
• Keeps for one week in refrigerator.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.