Ingredients:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 cloves fresh garlic, grated into a paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp coarse black pepper
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp finely grated Parmesan cheese

Instructions:

  1. Grate the garlic. Use a microplane to turn the two cloves into a fine paste.
  2. Combine acids and aromatics. In your jar or bowl, mix the 1/4 cup red wine vinegar, 2 tbsp lemon juice, garlic paste, 1 tsp honey, and 1 tsp Dijon mustard.
  3. Hydrate the herbs. Add the 1 tsp oregano, 1 tsp basil, 1/2 tsp parsley, 1/2 tsp onion powder, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp pepper to the acid mixture.
  4. Whisk the base. Stir these ingredients together and let them sit for 2 minutes until the salt dissolves and the herbs look dark and wet.
  5. Incorporate the cheese. Stir in the 2 tbsp of finely grated Parmesan.
  6. Slowly add oil. If whisking, pour the 3/4 cup olive oil in a thin, steady stream while whisking constantly.
  7. Shake vigorously. If using a jar, pour all the oil in, seal the lid, and shake for 45 seconds until the mixture looks opaque and thickened.
  8. Taste and adjust. Dip a leaf of lettuce into the dressing to check the balance. Look for a sharp zing followed by a smooth, salty finish.
  9. Final Rest. Let the dressing sit at room temperature for 5 minutes before serving to let the flavors marry.