Creamy Parmesan dressing goes great on salad, but add a few chunks of slivered leftover fried or grilled chicken and you’ll have a delicious fulfilling meal in no time flat.
¼ cup milk
½ cup mayonnaise (the good stuff. PLEASE do NOT use ‘Miracle’ Whip!)
½ tsp crushed garlic
¼ cup grated Parmesan cheese (the real deal, not that green-can stuff)
2 tsp white wine vinegar
dash Worcestershire sauce
½ tsp freshly ground black pepper
salt to taste
Makes about 3/4 cup dressing. I recommend doubling it; it IS that good.
Blend milk into mayonnaise. Mix in garlic, cheese, vinegar, pepper and Worcestershire sauce. Taste and adjust seasoning if necessary. Store tightly covered in refrigerator.
NOTE: The dressing has better texture (IMHO) if you ‘grate’ the cheese in a food processor with the blades, so it’s in tiny ‘chunks’ instead of long shreds. The shreds tend to dissolve in the mix and it still tastes great but lacks that textural element.
If you prefer a “Cracked Pepper Parmesan Dressing” – simply add up to 2 teaspoons of freshly cracked tellicherry black pepper to the above recipe.
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