1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 tablespoons grated Parmesan cheese
2 teaspoons honey (vegans: use liquid sweetener)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/8 teaspoon fennel seeds
1/16 teaspoon celery seeds
Place everything in a blender and blend for about 30 seconds (small of flecks of Parmesan will remain). Pour into a jar or dressing dispenser and refrigerate. Chill for at least 4 hours before using. Will keep for up to 2 weeks.
The flavor of this dressing improves over time as the oils are released from the herbs and the flavors have time to meld.
185 kcal
Serving: 2tablespoons | Calories: 185kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 150mg | Sugar: 1g | Vitamin A: 125IU | Calcium: 42mg | Iron: 0.4mg