At Chow Creations, we pride ourselves in our exceptional ability to adulterate healthy foods with bacon.
This week I'll show you how to make the most unbelievably cheesy, creamy, restaurant parmesan dressing. You'll want to glug it down when no one is looking. In other words, keep your eyes on your creamy parmesan dressing because someone will want to glug it down if you're not paying attention. Oh, and we're also making a salad. It has bacon. Now you're probably interested. You know what to do, click Chowtinue Reading. :-)
Preparation 1. In my opinion, dressings, especially creamy dressings, always need to be served cold. By making the dressing beforehand, it will allow for the flavors to develop and meld together. In a bowl (cause you would've made it on the floor), combine the mayo, grated parmesan, milk, minced garlic, dried parsley, and lemon juice. The parmesan and garlic should be grated as small as possible. The lemon juice should be fresh. Combine the ingredients and adjust for cheesiness. You can add black pepper to taste. The cheese is so salty I don't think salt is necessary. Chill the dressing in the fridge while you prepare the salad.
2. Prepare the accoutrements. Toast the almonds in a 350F oven for 10-15, or until they are golden brown. You know when they're done when you can smell them. You know when they're really done when you can smell them from the upstairs bath.
3. While you toast the almonds, fry up some bacon. Stack the bacon strips on top of each other, and cut into thick match sticks, I think they're called lardons but don't quote me on that. Put the cold "lardon-ed" (they're just called julienned) bacon pieces into a cold pan. Now turn on the stove. When the bacon comes up to temperature, the fat will render and you'll be left with crispy bacon. This is opposed to searing the bacon which will lock in the fat and make your bacon rubbery if you use a hot pan.
4. Thinly slice half a red onion. This is honestly optional, but I like a little bite in my salad. If you do put red onion, it has to be really thin, or else onion will overpower your salad, and your breath.
5. Lastly, shave extra parmesan cheese for garnish and intra-cooking snacking.
6. Now we can prepare the kale. If you've read my previous kale recipe (green apple and kale salad w/ honey apple vinaigrette) the preparation is exactly the same. With a sharp knife, strip the kale leaves from the stalk (rib) and cut into salad sized pieces. You've eaten a salad before. Slice them as large or as small as you want. The only rule is to pick a size and stick with it. The ribs are to be discarded or made into manure if you're one of those people. (this may or may not have been just copied from a previous post)
6. Finally, combine all of the components and serve. I've found that, because the creamy parmesan dressing is a little on the thick side, that the guests prefer to dress their own salads. But, if you have lazy guests feel free to pre-dress.
Thanks for getting to the bottom of the post. Whether you're here because you're done scrolling through all of the pictures, or you're here because you actually read the recipe, I just want to say thank you to all of you who visited the site. Without you guys this blog would be nothing. Please, feel free to comment, like, subscribe, share, pin, tweet, and 'stagram anything and everything that's here and together we can spread the chow-fection (that's affection for chowder heads). And as always,
for Creamy Parmesan Dressing
1 cup mayo
1/2 cup parmesan, grated
1/2 cup milk
3 tablespoons minced garlic
1 teaspoon dry parsley
the juice of a quarter of a lemon
2 cup uncooked bacon, when it is cooked it will yield about 1 cup of bacon
3/4 cup slivered almonds, toasted
1/2 parmesan, shaved
1 bunch of kale leaves, they come in bunches at the supermarket, buy one of them. Don't tell anyone, but if you can't find kale, you can use romaine. It taste just as good.
You Might Like: