Total Time
10mins
Prep 10 mins
Cook 0 mins

I copied this recipe from a Barefoot Contessa episode on The Food Network. Usually I make only half the recipe, using 2 tablespoons of regular mayonnaise instead of the raw egg yolk...seems to work fine. This is one of my family's favourite salad dressings. I guessed at the total number of servings, based on 2 Tablespoons dressing per salad serving, but this may be more or less than your personal preference dictates.

Ingredients Nutrition

Directions

  1. Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed.
  2. With blender going, slowly add olive oil (the mixture will thicken). When all the oil has been incorporated, mix in the parmesan cheese.
  3. Refrigerate.
Most Helpful

4 5

I cut the recipe in half and used mayo for the egg yolk. It is a boldly flavored dressing. I used it on a salad with romaine lettuce, mushrooms, avocado, and cold shrimp. It was a great lunch. Thanks for posting, Sweet Baboo!

4 5

Nice dressing - very good over asparagus or baby greens. Makes a ton of dressing. Next time I'll half the recipe. I used the egg yolk. Added a couple drops of Franks Red Hot which added a nice flavour.

4 5

Made this for a sald the other night, and we really liked it. I tried it with your suggestion of the 2 TBL of regular mayonnaise instead of the egg yolk. May try it with the egg yolk next time just to see the difference. It does make quite a large amount. I may cut down on the lemon juice next time and add a little more garlic as an experiment.