½cupextra-virgin olive oil OR neutral vegetable oilsuch as sunflower or safflower
¼cupwhite wine vinegar OR red wine vinegar OR a combo of the two
2tablespoonswater
1 to 2teaspoonshoney
1teaspoonfreshly squeezed lemon juice
3tablespoonsfreshly grated Parmesan
¾teaspoongarlic salt
¾teaspoondried parsley
¾teaspoondried basil
⅛teaspoondried oregano
Pinchof red pepper flakes
Freshly ground black pepperto taste
Instructions
Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may whisk ingredients together in a bowl, process ingredients in a mini food processor, or blend them in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
Video
Notes
The honey mellows out the acidity of the dressing, but you may add more or less, to taste.