Lemon Parmesan Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This comes from the always lovely Windsor Court Hotel in New Orleans. This recipe is part of a collection written by Chef Kevin Graham. It is tart, salty, and divine on baby lettuces, and it contains cheese! Need I say more? Ingredients:
1/2 cup vegetable oil |
1 large egg yolk |
1 teaspoon creole mustard or 1 teaspoon grainy mustard |
2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar |
3 tablespoons lemon juice, freshly squeezed |
1 dash tabasco sauce |
1/2 teaspoon black pepper, freshly ground |
1/2 teaspoon lemon zest, freshly grated |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Whisk the oil, egg yolk, and mustard together in a mixing bowl.
2. When well combined, slowly incorporate the vinegar and lemon juice.
3. Whisk in the Tabasco, pepper, lemon zest, and Parmesan cheese.
4. Let sit at room temperature for 2 hours. (If not used after 2 hours, cover and refrigerate.).
5. Toss with cleaned, rinsed, and dried bunches of baby greens.
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