Shelly's Recipe

CRACKED PEPPER PARMESAN DRESSING

Category: Salad Dressing

2 teaspoons whole black peppercorns
1 ounce Reggiano Parmesan, cut in 1/2 inch or smaller cubes
1 shallot, about 1 ounce, peeled, cut in 1/2 inch or smaller pieces
1 clove garlic, peeled and smashed
1/2 teaspoon kosher salt
1 tablespoon Dijon-style mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons light mayonnaise
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola or other vegetable oil

Place the whole peppercorns in the blender jar. Blend for 10 seconds, some peppercorns will be pulverized, some with be cracked and crushed; remove and reserve.

Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar. Add remaining ingredients in order listed; blend for 10 seconds.

Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator. Makes 1-1/3 cups