Lemon-Dijon Parmesan Vinaigrette Salad

Ingredients

• garlic (minced; optional)
• shallot (minced)
• salt (to taste)
• black pepper (to taste)
• Dijon mustard (amount not specified)
• lemon juice (amount not specified; vinegar may be used instead)
• olive oil (use about two parts oil to one part lemon juice; exact amount depends on the quantity of lemon juice)
• honey (a little, to taste)
• Parmesan cheese (a little in the dressing, plus more for finishing; amount not specified)
• Little Gem lettuce (amount not specified)
• almonds (toasted and chopped; amount not specified)

Steps

1. 1

   In a jar or bowl, add the minced garlic, if using, and minced shallot.

2. 2

   Season with salt and black pepper. Add the Dijon mustard.

3. 3

   Add the lemon juice (or vinegar, if substituting). The acid provides brightness and helps the mustard emulsify the oil.

4. 4

   Pour in olive oil, using about two parts oil to one part lemon juice. Adjust the ratio to make the dressing more or less bright, if desired.

5. 5

   Add a little honey to taste to balance the citrus.

6. 6

   Add a little Parmesan, depending on the salad, for extra flavor.

7. 7

   Seal the jar and shake well to combine and emulsify the dressing.

8. 8

   Add the Little Gem lettuce to a salad bowl and spoon on some dressing.

9. 9

   Toss the greens so they are evenly coated.

10. 10

    Finish with toasted chopped almonds and more grated Parmesan. Serve; refrigerate leftover dressing and use it throughout the week.

Notes

No exact ingredient quantities or yield are provided in the supplied source. The transcript describes the two-to-one oil-to-lemon ratio; amounts otherwise are to taste or unspecified.

Nutrition per serving

• salad
• vegetarian
• gluten-free
• no-cook
• vinaigrette
• weeknight