Ingredients
- 3 heaping tablespoons mayonnaise
- 1 lemon, zested and juiced
- 1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano
- Pinch salt
- 3 hearts romaine lettuce, chopped
Directions
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
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By ablambert_9444343
Gulf Shores, AL
on December 02, 2012
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I followed the advice of others and reduced the lemon juice and left out the cheese. After making this a couple of times, I kept feeling like something was missing. Finally I realized it was missing some minced garlic! We like things with lots of garlic so I used two cloves. That was the missing piece...now it's a staple we use weekly in our salads.
By oneblessedmom
Glen Carbon, IL
on November 29, 2012
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Thank you Rachael!! I made this like it stated and it was fabulous! I do love lemon and the tangy flavor it has - will make this more in the summer as it tasted very light to me with the stronger citrus twist. I read several reviews that said it was too thick with the cheese, but to me I haven't met a thick dressing that was too thick. It made it feel decadent, like I was having something really fattening, although I used the light mayo and a little less EVOO. Thank you so much for this great dressing!!
By Dawny and John
Redding, CA
on July 30, 2012
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Should have read Broach126 before I made my salad. Absolutley right the best way is to add the cheese to the salad not mixed in dressing. The dressing is tasty but too thick with the cheese added. Do not even think about skipping the salt, this dressing NEEDS it. Now with that out of the way...enjoy this on just Romain or any green salad. Yum! And yes, low cal mayo works fine.
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