Quick Garlic Pecorino Dressing


Things have been pretty quiet over here this week, thanks to a particularly busy schedule on my part. You may recall that I turned in the manuscript for my cookbook over two months ago, but I just got the developmental edit back from my editor, which means I’m back to my no-sleeping schedule until this mid-way editing process is complete. Luckily, the edits are minor and should be done by the end of this weekend. Thanks goodness, because I don’t do well without my sleep!

(Especially since it’s already compromised with a baby who’s teething. We’re up to 6 teeth now!)

While I’m working on this tight schedule, my meals have been pretty boring and uninspired. Hence, the lack of recipe posts. However, I was pretty pleased with this quick dressing creation last night, so I thought I’d share.

salad with Quick Garlic Pecorino Dressing

It’s inspired by my love of Caesar salad, which I would every day if I could.

Traditional recipes tend to call for raw egg yolks, anchovies, and in some cases, mayonnaise, but I didn’t have any of those ingredients on hand, so I used a generous helping of grated Pecorino as the star of the show, instead. If you’re not familiar with Pecorino Romano cheese, it’s very similar to Parmesan, with a sharp and salty flavor. The main difference between these two cheeses is that Pecorino is made from sheep’s milk instead of cow’s milk, and as we’ve discussed before, dairy products made from goat or sheep milk tend to be easier to digest.

Though I don’t necessarily consider cheese a “health food,” I’m a big fan of anything that makes me want to eat a pound of leafy greens– and this dressing certainly does the trick. I’ve reduced the oil in this recipe, calling for just enough to help this dressing still stick to the lettuce, and added plenty of garlic and lemon juice to help kick up the flavor. I hope it helps you enjoy more salad, too!

Quick Garlic Pecorino Dressing
Serves 2 to 4

Ingredients:

1/3 cup grated Pecorino Romano, or Parmesan cheese
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons water

Directions:

Combine all of the ingredients in a blender, and blend until smooth and creamy. Pour over chopped romaine, toss well, and garnish with additional cheese and a sprinkle of freshly ground black pepper, if desired.

4.5 from 2 votes
Print
Quick Garlic Parmesan Dressing
Prep Time
5 mins
Total Time
5 mins
 

This quick dressing is a refreshing addition to any salad!

Servings: 2
Calories: 196 kcal
Author: Detoxinista.com
Ingredients
  • 1/3 cup grated Pecorino Romano , or Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves , minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
Instructions
  1. Combine all of the ingredients in a blender, and blend until smooth and creamy. Pour over chopped romaine, toss well, and garnish with additional cheese and a sprinkle of freshly ground black pepper, if desired.

Notes:

It may be possible to make a vegan version of this dressing using my Cashew Parmesan instead of the Pecorino Romano– but that may be a long shot! Please let me know if any of you give it a try.

Reader Feedback: What’s your favorite type of salad dressing?

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Comments

Laura @ Raise Your Garden

Hi Megan!

I actually have never used any salad dressing at all, but my husband loves salad dressing as does my 2 and 4-year-olds and I feel guilty about giving them the overly processed junk from the store! I love this version and can’t wait for them to try.

Lack of sleep is the worst! After having my second child, I completely lost my ability to sleep (a mother’s worried instincts at play, I”m not sure). But I always feel like I hear the children waking up and have become a horrible sleeper! And unlike some, I really struggle with lack of sleep, soooo cranky!

I know avoiding sugar and processed foods help but wonder if you have any specific recipes or food ideas that might have someone like me sleep better? Maybe a future post? Just a thought. Thanks.

M. Gaumer

This is basically how we make ours…..however we add anchovies. Don’t miss the egg at all. I have never used mayo.

Teresa

I’m so excited see this post. I was looking for a quick and healthy dressing recipe for my family. Thanks so much for sharing!

Yuna- greenhealthygirl.com

This looks delicious! Smart choice for using pecorino! Instead of cow’s cheese! Also I love that you have the vegan option available! Thanks!

Wendy

I didn’t realize that about sheep vs cows milk. Great to know!

Ila

Do you think you could use nutritional yeast in the place of the Romano?

    Megan

    I haven’t tried it myself, so I can’t say for sure. Let us know if you have any success!

Heather

FYI – there is a great homeopathic remedy for teething. it comes in a powdered form in little sachets. I’ve used it in the past for a toothache and the relief was instant!

Kayla

Another great recipe!! Thanks so much!! I do have an unrelated question for you. I want to try your buckwheat flour cookie recipe and want to make my own buckwheat flour to do it. However, the only buckwheat I have on hand is already roasted. If I make it into flour and use it in your cookie recipe, will it change the flavor of the cookies very much since it’s roasted? Thanks, Megan!!

Penny O

Your pictures look really professional. Smart move to take that course.

Vanessa S

Hi there! So I made this today for lunch and I used the recipe for the cashew Parmesan as a substitute! Suprisiginly not that bad! I used a bit more garlic to taste and garnished with sun-dried tomatoes and fresh ground black pepper! A great vegan dish to satisfy a Cesar salad craving! Thanks for all your great recipes!

Susan A

I am a caesar dressing snob and this recipe is the bomb! Love it!!!

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