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Tennessee & Alabama CSA

Parmesan Vinaigrette & Salad from Southern Living

This vinaigrette is perfect on pasta salad or served with crisp romaine and cucumbers.


For the vinaigrette:
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

For the croutons & salad:
2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced


For the vinaigrette:

  1. Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

For the croutons and salad:

  1. Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
  2. In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.

Make ahead: The croutons can be stored in an airtight container at room temperature for up to one week.

Source: Parmesan Vinaigrette Salad from Southern Living