Lemon Parmesan Vinaigrette

Submitted by Penny Stettinius

"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?"

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Ready In:: 2hrs 30mins
Ingredients:: 9
Serves:: 4

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

Whisk the oil, egg yolk, and mustard together in a mixing bowl.
When well combined, slowly incorporate the vinegar and lemon juice.
Whisk in the Tabasco, pepper, lemon zest, and Parmesan cheese.
Let sit at room temperature for 2 hours. (If not used after 2 hours, cover and refrigerate.).
Toss with cleaned, rinsed, and dried bunches of baby greens.