Time 1h5m Yield 8 Number Of Ingredients 10 Steps:
Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.
Time 1h5m Yield 8 Number Of Ingredients 10 Steps:
Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.
More about “nonnas tuscan salad dressing recipes”
Time 25m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain. Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional. Best served if hot or room temperature.
