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Why I Love to Make This Vinaigrette
There’s a time and a place for all types of vinaigrettes, from the classic to the more complex. While this lemon Parmesan vinaigrette isn’t overly complicated, it’s definitely a departure from what many would consider a standard. But that’s exactly why I love it! It has all the brightness of lemon, a bit of sweetness from honey, and some depth of flavor from Parmesan cheese. It makes a simple bowl of lettuce feel like something you can’t want to eat.
I also love that this vinaigrette recipe is one you can make once and use all week long. Shake it up in a jar, refrigerate, and suddenly a quick weeknight salad feels finished (and easy to make when nothing else sounds good). It’s especially good when drizzled over Little Gem or romaine lettuce and topped with toasted almonds and extra Parmesan.
Here’s why you should make this vinaigrette:
- Fresh flavor with just the right balance of lemon (acid) and honey (sweetness).
- Dijon and Parmesan cheese make it taste creamy without being heavy.
- Easy to whisk together in a bowl or shake up in a jar.
- Perfect for an easy weeknight salad with little effort.
Lemon Parmesan Vinaigrette Ingredients
With so few ingredients in this recipe, each one is super important to add the best flavor and texture:
- Garlic – Minced finely for a savory bite.
- Shallot – Slightly sweet and milder than onion.
- Kosher salt and black pepper – Both work to season the dressing and wake everything up.
- Dijon mustard – Helps emulsify the vinaigrette and adds depth.
- Honey – Balances the lemon with just a bit of sweetness.
- Parmesan cheese – Adds salty, nutty flavor and a little body.
- Lemon juice – The bright, citrusy base.
- Olive oil – Gives the dressing richness and balance.
The full amount of each ingredient can be found in the recipe card below.
How to Make Lemon Parmesan Vinaigrette
There are 2 easy steps to prepare this vinaigrette:
Step 1: Whisk the base – In a small bowl, whisk together the garlic, shallot, salt, black pepper, Dijon mustard, honey, Parmesan cheese, and lemon juice until fully combined.
Step 2: Add the oil – Slowly drizzle in the olive oil, whisking constantly, until the dressing is smooth and emulsified. Transfer to an airtight container or jar and refrigerate for up to 10 days. Shake or whisk again before using.
Recipe Tips
- Use fresh lemon juice – It gives the dressing the brightest flavor.
- Grate the Parmesan finely – It blends in more smoothly and helps the dressing feel slightly creamy.
- Expect separation – That is completely normal for a homemade vinaigrette. Just shake or whisk it before serving.
Follow These Tips
Serving & Storage
Serving – Once the vinaigrette is mixed, it’s ready to use however you like. My favorite way to use it is simple: Little Gem lettuce tossed with this vinaigrette, finished with toasted, chopped almonds and more fresh Parmesan cheese on top. It’s just hearty enough to feel like a meal (especially if you add a hard-boiled egg or baked chicken breast on top), but light enough to be a perfect side salad.
Storage – Store the vinaigrette in an airtight jar or container in the refrigerator for up to 10 days. If the olive oil firms up in the refrigerator, let the dressing sit at room temperature for a few minutes, then shake well.
More Dressing Recipes
Have I Convinced You to Make This Recipe?
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Lemon Parmesan Vinaigrette
Ingredients
- 1 clove garlic minced
- 1 tbsp minced shallot
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 2 tsp honey
- 2 tbsp grated Parmesan cheese
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
Instructions
- Mix the base: In a small bowl, whisk together the garlic, shallot, salt, black pepper, Dijon mustard, honey, Parmesan cheese, and lemon juice until combined.1 clove garlic, 1 tbsp minced shallot, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp Dijon mustard, 2 tsp honey, 2 tbsp grated Parmesan cheese, ¼ cup fresh lemon juice
- Add the oil: Slowly drizzle in the olive oil, whisking until completely combined. Place in an airtight container and refrigerate for up to 10 days.½ cup extra virgin olive oil
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
