Respectfully renamed Pamerzam in honor of my dad!
- 1 lemon
- 3 tbsp. mayonnaise
- 1⁄2 cup grated PAMERZAM! or reggiano
- Ground black pepper
- About 3 tbsp. of extra-virgin olive oil
Grate off the lemon zest, then squeeze the lemon and add the juice.
Stir in the mayonnaise, then add olive oil, stirring constantly, until you get the consistency you want.
Salt and pepper to taste and stir in cheese, then toss with salad.
Dressin’ Like a BOSS!
Serve immediately; this dressing quickly soaks into greens and makes them soggy if you let it sit very long.
The dressing is what makes this; the salad itself doesn’t need to be anything fancy. I usually use a plain Romaine and toss in a little carrots, cucumber and celery with some croutons.