1/2teaspooncoarsely ground black pepper - for seasoning
1/4cupred wine vinegar - for acidity
1tablespoonfresh lemon juice - for freshness
1/4cupmayonnaise - for creaminess
3/4cupextra-virgin olive oil - for richness
1/3cupfreshly grated Parmesan cheese - for sharpness
Instructions
Crumble the oregano, basil, thyme, and rosemary into a medium bowl.
Stir in the salt, pepper, red wine vinegar, and lemon juice.
Whisk in the mayonnaise until well combined.
Gradually whisk in the olive oil until emulsified.
Stir in the freshly grated Parmesan cheese.
Transfer the dressing to a jar with a tight-fitting lid.
Store in the refrigerator and shake well before using.
Notes
This dressing can be made ahead of time and stored in the refrigerator for up to a week.Tip: You can adjust the herbs according to your preference!Using fresh Parmesan cheese will enhance the flavor significantly.