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- 2 teaspoons (10 ml) whole black peppercorns
- 1 ounce Reggiano Parmesan, cut in
- 1/2" (1.3 cm) or smaller cubes
- 1 shallot, about 1 ounce, peeled, cut in
- 1/2" (1.3 cm) or smaller pieces
- 1 clove garlic, peeled and smashed
- 1/2 teaspoon (2 ml) kosher salt
- 1 tablespoon (15 ml) Dijon-style mustard
- 1/4 teaspoon (1 ml) Worcestershire sauce
- 2 tablespoons (30 ml) light mayonnaise
- 1/4 cup (60 ml) wine vinegar
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) canola or other flavourless vegetable oil
- Place the whole peppercorns in the blender jar. Blend for 10 seconds, some peppercorns will be pulverized , some with be cracked and crushed; remove and reserve. Place the Parmesan cubes in the blender jar; blend for 20 seconds; scrape sides of blender jar. Add shallot, garlic and salt. Blend for 10 seconds; scrape sides of blender jar. Add remaining ingredients in order listed; blend for 10 seconds. Add reserved black pepper; blend for 5 seconds. Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop. Keeps for one week in the refrigerator.
