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Bottle of parmesan peppercorn salad dressing with a colander of baby kale, lemon, and parmesan in the background

Parmesan Peppercorn Salad Dressing


  • Author: Nicole Cutchall
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x

Description

Quick and easy parmesan peppercorn salad dressing comes together in less than 10 minutes, and makes a delicious addition to your lunchtime routine!


Scale

Ingredients

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

Instructions

  1. Add all ingredients to a blender except lemon zest and black pepper.
  2. Blend the ingredients starting on low speed and slowly increase to high speed, until ingredients are emulsified.
  3. Add in the lemon zest and black pepper. Blend on low speed to incorporate. *See note.
  4. Store in an airtight container in the fridge for up to a week.

Notes

  • 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