My Creamy Parmesan Dressing Is So Good, I Keep a Jar in My Fridge at All Times
It’s no secret that salads are a hard sell in my house. I’d rather get my daily vegetable allowance from roasted vegetables or a cozy bowl of soup, but there are days when the only way to eat my greens is in a salad. The thing that transforms any salad from good to great is the dressing. Like many of you, I have a refrigerator door full of store-bought dressings, but nothing makes a salad more delicious than one that’s homemade. This easy, creamy Parmesan peppercorn dressing relies on nutty Parmesan cheese and black peppercorns for a salad dressing that will make anyone — even me — a salad lover.
Why You’ll Love It
The perfect combination of cheesy and peppery. Nutty, cheesy Parmesan, spicy black pepper, and tangy buttermilk and lemon are balanced in a creamy salad dressing that keeps you coming back, bite after bite.
Serve it with salads and more. Even the simplest salad feels special with this dressing, but that’s not all you can serve it with. Use it as a dip for vegetables, drizzle over grain bowls, and even use it as a marinade for chicken.
Key Ingredients in Parmesan Peppercorn Dressing
Buttermilk and mayonnaise: This combination gives the salad dressing its creamy consistency and tasty tang.
Parmesan cheese: With so few ingredients, it’s important to use the best Parmesan cheese here. Start with a wedge and grate it at home or use store-bought grated, but leave the shelf-stable Parmesan for another time.
Black pepper: This is not the place for pre-ground pepper. Grind black peppercorns directly into the mixing bowl to capture their spicy flavor and aroma.
Lemon juice: Freshly squeezed citrus brightens the dressing and boosts buttermilk’s tangy flavor.
More Creamy Salad Dressings
Parmesan Peppercorn Dressing Recipe
Parmesan cheese and black pepper make this creamy dressing a new classic.
Prep time 10 minutes
Makes 1 1/2 cups
Serves 10 to 12
Ingredients
1/2 cup buttermilk
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese (about 1 1/4 ounces)
1 tablespoon freshly squeezed lemon juice (from 1/2 small lemon)
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Instructions
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Whisk 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/3 cup grated Parmesan cheese, 1 tablespoon lemon juice, 1 teaspoon black pepper, and 1/4 teaspoon kosher salt together in a medium bowl.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 1 week.
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