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Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette

From Taylor Boudreaux, Executive Chef, Napa Valley Grille


  1. 2 tablespoons lemon juice
    1/4 cup olive oil
    1 tablespoon parmesan cheese, grated
    1 small clove garlic, minced
    1 tablespoon shallots, minced
    1 tablespoon basil, minced
    1 tablespoon Dijon mustard


  1. Combine all ingredients except oil and whisk until well mixed.
  2. Slowly drizzle in blended oil while whisking to emulsify.
  3. Season to taste with salt and fresh ground pepper.
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