⅓cupred wine vinegaror more to taste (I usually do ½ cup, we like our dressing on the tangy side)
½cupgrated parmesan cheese
2tablespoonshoneyor less to taste
1tablespoonItalian seasoning
1 ½teaspoonssea saltadd less if using regular table salt
¾teaspoondried garlic powderor more to taste
ground black pepperto taste
Instructions
Add all ingredients to a medium measuring jug. Blend using a stick blender until combined, then immediately use over your favorite salad or refrigerate, well covered, for up to 3 days.
Notes
Ingredient notes
Olive oil: The olive oil is a major flavor component in this recipe, so I highly recommend using one you enjoy the taste of. I also recommend using a milder one so the other flavors in the dressing get a chance to come through, as strong olive oils can be quite overpowering.
Red wine vinegar: White wine vinegar is a great substitute if you don’t have any red wine vinegar on hand.
Honey: I highly recommend using a mild, runny honey here. Feel free to use maple syrup in place of the honey, or even 2 teaspoons granulated sugar if you don’t have any liquid sweeteners on hand. The honey does help the dressing emulsify, so it may be a little thinner if using the sugar.
Parmesan cheese: I used freshly grated parmesan, which I find tends to blend into the dressing more easily. Pre-grated cheeses have additives in them to keep them from clumping, which can keep the dressing from coming together properly. An all-natural pre-grated parmesan will work, though.
More creaminess: I would call this dressing semi-creamy - it's thicker than a vinaigrette due to the cheese, but not as creamy as something like a Ranch dressing. If you're looking for a more creamy dressing like Olive Garden has, add 2 tablespoons of mayonnaise.
Garlic powder: I always use garlic powder in salad dressing, never fresh garlic. Fresh garlic intensifies over time, so if you keep the dressing in the fridge for a while, the garlic will completely overpower all other flavors. I also find it very hard to gauge the taste of raw garlic – some cloves are mild and pleasant, but others can taste really strong and biting when used raw. Garlic powder is very reliable in dressings, so I do highly recommend sticking to this ingredients.
Recipe tips
The dressing can separate a little as it sits, use a small whisk or a fork to whisk through to make it come back together. Once added to a salad, it will not separate any longer.
If you don’t have a stick blender, you can also make this in a regular blender – only pulse and use low speed, as it is easy to overmix the dressing with a powerful blender. Overmixing would result in the olive oil heating up too much and possibly developing unpleasant flavors, as well as affecting the texture of the cheese.
Depending on the strength of your salt and your other specific ingredients used, you may need to adjust the amount of vinegar, seasoning and salt added. Taste the dressing once blended, then adjust to your taste. If it seems bland, add more salt/garlic powder/Italian seasoning. If it tastes too oily/doesn’t have enough tang, add a little more vinegar.