Lemon Parmesan Vinaigrette

Be the first to review
READY IN: 2hrs 30mins
Recipe 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?

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a