I love making my own salad dressing! It is quick, easy, and super delicious. It’s a blank canvas, so once you have a solid base the flavors are limitless. I prefer creamy dressings as opposed to vinaigrettes, so my go-to base is a combination of mayo, buttermilk, and extra virgin olive oil. You can add whatever flavors you want to this base, and best of all your dressing will come together in less than 10 minutes!
Parmesan and black pepper are two flavors that go really well together. This salad dressing gets it’s rich flavor from the parmesan, balanced by the bite from the black pepper. Lemon juice and zest lighten up the rich dressing, and add a bright pop of flavor.
When you are making this salad dressing or any homemade dressing, you want to taste test the dressing using a leaf of lettuce and not a spoon. Lettuce is a very neutral flavor, and when you add dressing the lettuce acts to dull the intensity of the dressing. A well made dressing should taste very powerful if you just taste test with a spoon. The flavors should be strong enough that you almost question whether the dressing is usable.
However, when you use a piece of lettuce to taste test, the lettuce acts to mellow the dressings intensity and you get the full flavor of the dressing. If you taste test your dressing using lettuce and it tastes flat, don’t hesitate to add additional ingredients in small quantities!
This dressing will be amazing on your favorite combination of salad ingredients! My personal favorite is a mixture of baby kale, raw asparagus, and roasted chickpeas. Try this dressing for your next salad, and let me know how you like it in the comments!Print
Quick and easy parmesan peppercorn salad dressing comes together in less than 10 minutes, and makes a delicious addition to your lunchtime routine!
For the dressing:
- 6 tbsp mayo
- 6 tbsp buttermilk
- 4 ½ tbsp extra virgin olive oil
- ⅓ cup grated parmesan cheese *See note
- 3 tsp lemon juice
- ¾ tsp lemon zest
- 1 ¾ tsp coarsely grated black pepper
- ¼ tsp kosher salt
For the salad (serves 2):
- 2 cups baby kale
- 1/4 cup roasted chickpeas *See Note
- 1/4 cup sliced raw asparagus
- Parmesan Peppercorn Dressing to taste
- Add all ingredients to a blender except lemon zest and black pepper.
- Blend the ingredients starting on low speed and slowly increase to high speed, until ingredients are emulsified.
- Add in the lemon zest and black pepper. Blend on low speed to incorporate. *See note.
- Store in an airtight container in the fridge for up to a week.
- You can substitute other Italian cheeses like Pecorino Romano. If you do sub the cheese, be mindful of the saltiness of the cheese. I recommended reducing the salt 1/8 tsp initially to make sure the dressing isn’t overly salty.
- Add the lemon zest and black pepper last to make sure they aren’t overly blended into the dressing.
- Buttermilk freezes well. Pour leftover buttermilk into an ice cube tray, freeze, then store in a freezer bag for up to 3 months. Generally, a cube of buttermilk frozen in an ice cube tray will be about 2 tablespoons. Thaw in the fridge, and whisk together if separated.
- You can find my recipe for roasted chickpeas here. When I’m adding them to this salad, I only season with salt.
- Category: Condiments, Salad
- Cuisine: American
Keywords: parmesan, black pepper, buttermilk, lemon juice, lemon zest, extra virgin olive oil, quick salad dressing, homemade salad dressing