I make this dressing so frequently, I have a dedicated parmesan drawer in the fridge.
It’s quite simply, the absolute best.
We have it with salad, sandwiches, wraps, as a dip, this stuff makes nibbles a meal.
If you’re into calorie counting, look away now and save your gasps, we don’t need that sort of negativity around here. By all means, enjoy your low cal ranch and leave us be.
To make one big jar, which will easily dress a large salad or keep you going as a dip all week, you’ll need:
1 cup of grated parmesan (don’t buy the powdered or pre-grated stuff, they put all sorts of nasties in there to keep it from sticking together)
1 cup of mayonnaise
1 cup of olive oil
1 tbsp of mustard
1 tbsp of apple cider vinegar
1 clove of garlic
5 anchovies (more or less)
Pinch of salt and pepper
Juice of 1 lemon
Half a cup of warm water
Throw all of the above into a blender, or whisk by hand if you fancy a workout.
Pour immediately over salad or pop into an air tight jar in the fridge for later.
A classic, a staple, and so spectacularly easy you’ll never buy a bottle again.