This post was originally published in February of 2013 and has been revised today to reflect new photos and slight changes to the recipe.
Family recipes, like photos, are a treasure to be passed down from generation to generation.
My in-laws are amazing cooks. I don’t think I’ve ever had a meal at their house that wasn’t a culinary masterpiece. I often judge restaurants by whether or not I could get a better meal at my in-laws house. And most of the time, my in-law’s cooking wins hands down.
Because our family wants to make sure these recipes will be preserved and passed down, I’ve been working on a cookbook project with their recipes. It takes time to make everything and take photos, so it’s become a longer term project than I thought it would be.
This particular salad dressing is one of my personal favorites. It’s also my niece’s favorite, and so it’s also been dubbed “Maria’s dressing” because of that. As I mentioned recently in a another salad dressing recipe post, I don’t really buy pre-made salad dressing. Salad dressing is easy to make, and it tastes better than the store bought variety. And it’s hard to mess up…I usually wing it. And my father in law does too, so it’s taken me a couple tries with measurements to get this dressing the way I wanted it. And it’s still not quite the same! He does do a few things differently…he uses canola oil; I use extra virgin olive oil. His recipe calls for a little less parmesan. Either way, it’s delicious!
You might notice the salad in the background doesn’t look very much like a caesar salad. It’s not. Although I make the dressing, I very rarely use it on a Caesar salad. We tend to use it on a garden style salad with tomatoes and peppers and carrots, sometimes a little feta as well. But obviously you can use it on its namesake, and it will be wonderful.
- ¾ cup extra virgin olive oil
- 2 cloves garlic, crushed
- 1 tsp salt
- 1 tsp pepper
- Juice from one lemon
- 4 heaping tsp mayo
- 1 heaping tsp dijon mustard
- 5 heaping tsp parmesan cheese
- Whisk together until well mixed.
Linking up with