Try this over freshly washed, crisp romaine with a few shaves of Parmigiano-Reggiano.
INGREDIENTS | YIELDS 1½ cups
- 1 cup very good, extra-virgin olive oil
- 1/3 cup Champagne vinegar
- 3 tablespoons Parmigiano-Reggiano, finely grated
- 1 teaspoon salted capers
- 1 shallot, minced
- 1 clove garlic
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Place all ingredients except olive oil in a blender and puree until smooth.
With the motor still running, slowly add the olive oil until just blended. Use immediately, or cover and refrigerate.
Have a Favorite Bottled Vinaigrette?
If you have a favorite bottled vinaigrette, try adding about 3–4 tablespoons of finely grated Parmigiano-Reggiano to it. Shake well, and pour over your salad. The cheese will make the vinaigrette richer and creamier, and you may never go back to serving it alone.