We seldom buy store-bought salad dressings because homemade versions are quick, economical, and tastier. This Parmesan vinaigrette uses just a few ingredients yet delivers big flavor. To save time, I used pre-shredded carrots and finished the salad with Angelic Bakehouse bread crisps for added crunch and a bit of carbs. The crisps complement the vinaigrette without overwhelming it, adding a pleasant texture to every bite.
Degustabox is a monthly surprise subscription box that delivers 10–15 full-size food products to your door with free shipping. It’s a fun way to discover new items that aren’t always available at local grocery stores, and I often find recipe inspiration from the products inside.
Enjoy this simple, flavorful Parmesan vinaigrette made from scratch—perfect for a quick weeknight salad or as a light side for any meal.
- 1/4 cup fresh grated Parmesan
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups chopped romaine
- 1/2 cup shredded carrots
- Angelic Bakehouse bread crisps, for topping
- Place the Parmesan, Dijon mustard, red wine vinegar, minced garlic, and olive oil in a blender or food processor. Blend until smooth and emulsified. Season with salt and pepper to taste.
- In a large bowl, toss the chopped romaine and shredded carrots with the vinaigrette until evenly coated.
- Divide among serving plates and finish with a generous sprinkle of bread crisps for crunch. Serve immediately.