So after loving a delicious mock-caesar salad dressing made by the friend, I started playing around with ingredients and came up with a slightly different, but yummy fresh dressing – and BB likes it!  So you know I’ll be having it all summer long on our organic greens if it means he’ll eat some salad.

We joined a Community Supported Agriculture (CSA) farm this year so for an upfront fee we get a box of vegies once a week.  So far it’s been very heavy on the greens so we are eating a lot of salads.  Sometime later this summer we’ll be getting a lot of kale.  I have no idea what to do with kale so if you have any suggestions, please drop them in the comments.

Anyway, the dressing is as follows:

In a small bowl put 1/8 cup of extra virgin olive oil.  Add a small dash of white or white wine vinegar.

Take a lemon and zest the outside.  Leave the zest to the side and squeeze the juice of the lemon and add to the oil & vinegar.  Stir.  Add about 1 tsp minced garlic and a dash of black pepper.  Then add pinches of zest and teaspoons of grated parmesan cheese one at a time until it looks cloudy.  The more zest you add the more lemony it is so I would add some, taste & add some more depending on your preference for pucker.  I usually add about 1/2 to 3/4 of the zest I’ve made and 3-4 teaspoons of parmesan.

Also, a very useful thing for tasting salad dressings that I only learned (being slow at this sort of thing) is to not taste it directly, but taste it by dipping in a piece of lettuce.  That way the zing is closer to what it will actually be on the salad.

Anyway, it makes enough dressing for 4-6 servings depending on how much dressing you like on your salad.  It’s also great on steamed broccoli.