Here’s the cast of characters:
3/4 cup of olive oil or canola oil
the juice of 2 lemons
1 clove of garlic, peeled (leave it whole)
4 Tbsp. grated parmesan cheese
1/4 tsp. sugar
a dash of paprika
salt & pepper to taste
It couldn’t be easier. You put everything in a jar, shake it up, and let it stew in the fridge for 24 hours, then shake it again before using. I made a tossed green salad of romaine, shredded carrots, sliced radishes, cucumber, quartered Roma tomatoes, thinly sliced purple onion, kalamata olives, pepperoncini peppers and feta cheese. Then we shook up our jar of Aunt Trish’s and poured it over the top. To say that we both loved this salad dressing would be an understatement. It was so good, we were tempted to put our faces into our bowls and lick them clean. Or grab a straw and suck up all the remnants. But instead, we used some toasted garlic bread to sop it all up. No drop was wasted. We enjoyed it so whole heartedly that we could have put our salad bowls back into the cupboard without washing them first. We didn’t, of course, but we probably could have.
Besides being knocked out by how great this was on a salad, my mind was racing through all the other things I could use it on. It would be a great marinade for grilled meats. It would be fantastic drizzled over a sandwich in place of boring old mayonnaise or mustard. This would knock your socks off as a dressing for a pasta salad. You could cube up salami, mozzarella cheese, olives and Italian peppers and make a fabulous antipasto tray for parties. Don’t get me started on using it on a cold seafood salad. This is not a salad dressing, it’s an obsession.
As always, I’m going to refer you to the source so you can see the recipe the way Ree intended – with fabulous photos and an engaging back story. Click here to be transported to salad dressing heaven at The Pioneer Woman.com.