Andrew Janjigian's Salad Dressing Recipe: Herb-Infused Velout With Perfect Parmesan Harmony

Andrew Janjigian's signature salad dressing transforms every salad into a restaurant-worthy dish with its herb-infused velouté and perfectly balanced parmesan harmony. This isn't your average vinaigrette—it's a velvety emulsion that coats greens without overpowering them, creating a silky texture that elevates even the simplest ingredients.

The secret lies in the precise ratio of olive oil to vinegar, combined with fresh herbs and a touch of aged parmesan that adds depth without bitterness.

What sets this dressing apart is its foolproof emulsification technique, ensuring the oil and vinegar blend seamlessly into a smooth, stable sauce. No blender required—just a whisk and a few minutes of patience.

The herbs, typically a mix of parsley, tarragon, and chives, are finely chopped to release their aromatic oils, while the parmesan contributes a subtle umami richness that rounds out the acidity of the vinegar.

Once you taste this dressing, you'll understand why it's a staple in professional kitchens. It's perfectly balanced—tangy yet creamy, herbaceous yet sophisticated—and it keeps beautifully in the fridge for up to a week.

Whether drizzled over a crisp arugula salad, tossed with hearty greens, or used as a marinade, this dressing turns ordinary meals into something extraordinary.

The best part? It takes just 10 minutes to make, and the ingredients are simple—no specialty items needed. Let's dive into the recipe that will change how you dress your salads forever.

Ingredients for andrew janjigian salad dressing

Eight ingredients, one velvety emulsion that turns salads into restaurant masterpieces.

The olive oil is non-negotiable here—California avocado oil or Italian extra-virgin works best for that smooth, fruity finish. Whole Foods or specialty grocers carry the good stuff, but even your local market should have a decent bottle. Fresh herbs are the soul of this dressing, so skip the dried. Parsley should be bright green, tarragon with tender stems, and chives with no yellowing. The Parmesan? Grab a wedge from the deli counter—pre-grated has anti-caking agents that ruin the texture. For the vinegar, Bartles & Jaymes or a good French brand adds that restaurant-quality tang. And that Dijon? Grey Poupon or whole grain mustard both work—just make sure it's fresh.

No white wine vinegar? Apple cider vinegar with a pinch of sugar mimics the balance. Short on tarragon? Substitute half with fresh basil or thyme, but reduce the amount by a third since they're more potent. Parmesan too expensive? Pecorino Romano works too, but you'll need more for that sharp bite. The honey can be swapped for maple syrup if you're avoiding it, though I prefer the floral notes. For a nut-free version, simply omit the honey and adjust the vinegar to taste. And if you're making this ahead, add the herbs last to keep their vibrant color and freshness.

This dressing keeps for up to 7 days in the fridge, but the herbs will start to lose their punch after 3-4 days. Store in a clean glass jar with a tight seal. For extra stability, add a thin layer of olive oil on top before sealing—prevents oxidation and keeps the emulsion smooth. Portion into small containers if you're making a batch—1/4 cup servings are perfect for individual salads. Freezes beautifully for up to 3 months if you make a big batch, but the texture might separate slightly. Just whisk it back up before using.

Step-by-step instructions for andrew Janjigian's signature herb dressing

This velvety dressing marries bold herbs with aged Parmesan for a perfect balance of richness and brightness.

In a medium bowl, combine the 0.75 cup extra-virgin olive oil and 0.33 cup white wine vinegar. I like to use a whisk for this step—it creates a fine emulsion right from the start. The oil should look cloudy at first, but don't worry; we're just breaking down the ingredients before adding the herbs.

Next, add the 1 tbsp granulated Dijon mustard and 1 tsp honey. The mustard acts as an emulsifier, helping the oil and vinegar bind together later. Stir until these ingredients are completely dissolved—you should see a smooth, slightly thickened mixture. This base will form the foundation of our dressing, so take your time here to ensure everything is fully incorporated.

Add the 0.33 cup finely chopped fresh flat-leaf parsley, 0.25 cup fresh tarragon, and 0.25 cup fresh chives to the bowl. I always chop the herbs just before adding them to preserve their vibrant flavors. Use a fork or small whisk to gently fold them into the mixture, being careful not to overmix—we want to keep the herbs' texture intact for that fresh, herbaceous bite.

Now, sprinkle in the 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Taste the mixture at this stage—it should be tangy, slightly sweet, and herb-forward. If you're using Diamond Crystal salt, remember it's less concentrated than table salt, so adjust if needed. The pepper should add a subtle warmth that complements the bright acidity of the vinegar.

This is where the magic happens. Add the 0.5 cup freshly grated aged Parmesan cheese to the bowl. I prefer using a fine grater for this—it ensures the cheese dissolves smoothly into the dressing without leaving any gritty bits. Stir vigorously with a whisk or fork until the cheese is fully incorporated and the mixture thickens slightly. The Parmesan adds a rich, umami depth that balances the dressing's acidity.

Let the dressing sit for 5 minutes at room temperature. This resting period allows the flavors to meld together and the emulsion to stabilize. You'll notice the dressing will thicken just slightly—this is normal and indicates the ingredients are coming together perfectly. If it looks too thick after resting, you can thin it with a splash of water or a little more vinegar, but it should be just right for most salads.

Taste the dressing again and make any final adjustments. If it needs more brightness, add a little extra white wine vinegar. If it's too sharp, a touch more honey will balance it. The dressing should coat the back of a spoon with a velvety texture, not be watery or overly thick. This is the hallmark of a perfectly emulsified dressing.

Transfer the dressing to a clean jar or airtight container and let it sit for at least 30 minutes before using. This additional resting time allows the flavors to fully develop. Shake well before each use, as the ingredients may settle slightly over time. This dressing keeps well in the refrigerator for up to 1 week, making it perfect for meal prep. Drizzle generously over your favorite greens, grain bowls, or roasted vegetables for a burst of herbaceous flavor.

Serving suggestions for this recipe

Salad Pairings

This velvety dressing shines with bitter greens like arugula, radicchio, or endive—its creamy texture softens the peppery bite. I love tossing it with 4 cups baby spinach and ½ cup shaved fennel for a refreshing contrast.

For heartier salads, try it with mixed greens, roasted beets, and crumbled goat cheese. The Parmesan in the dressing adds depth that complements earthy flavors beautifully. 🥗

Grain Bowls

Transform your grain bowls with this dressing—it elevates everything from quinoa to farro. I mix 1 cup cooked farro with ½ cup cherry tomatoes, ¼ cup toasted pine nuts, and a generous drizzle of this dressing.

The herbs brighten the grains while the Parmesan adds a savory note. For a protein boost, top with grilled chicken or white beans. The dressing clings perfectly to grains, making every bite flavorful. 💛

Roasted Vegetables

Drizzle this dressing over roasted Brussels sprouts, carrots, or asparagus for a restaurant-worthy finish. The velvety texture coats the vegetables beautifully, while the herbs enhance their natural sweetness.

I roast 2 lbs Brussels sprouts at 400°F for 20 minutes, then toss with 2 tbsp dressing and a sprinkle of toasted pecans. The Parmesan ties everything together with umami richness. 🔥

As a Marinade

Use this dressing as a marinade for chicken breast or shrimp—the herbs infuse beautifully into the protein. I marinate 1 lb boneless chicken breast for 2-4 hours in ½ cup dressing, then grill or pan-sear.

The result? Juicy, herb-forward protein with a subtle Parmesan kick. For shrimp, marinate for 30 minutes to avoid overpowering the delicate flavor. 🌟

Dipping Sauce

This dressing doubles as an elegant dipping sauce for crudités or warm pita chips. Serve it in a small bowl with carrot sticks, celery, and cucumber slices for a sophisticated appetizer.

The creamy texture and herbaceous notes make it irresistible. For extra flair, add crispy prosciutto strips on the side. It’s perfect for parties or as a light snack. ✨

Storage Tips

Store any leftovers in an airtight glass jar in the fridge for up to 7 days. The herbs stay vibrant for 3-4 days, but the dressing remains usable longer. Shake well before using—it may separate slightly.

For longer storage, freeze in ice cube trays and transfer cubes to a bag. Thaw overnight in the fridge and whisk to restore the emulsion. 💡

Frequently asked questions