Italian Parmesan Salad Dressing from the Very Salad Dressing by Teresa Burns

Italian Parmesan Salad Dressing from the Very Salad Dressing by Teresa Burns
1/3 cup balsamic vinegar
1/4 cup freshly grated Parmesan cheese
1 1/2 tablespoons freshly squeezed lemon juice
2 green onions, green part only, chopped
2 teaspoons Worcestershire sauce
2 cloves garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
Dash of Tabasco sauce
Salt and freshly ground pepper

Ina jar with a hand blender or in a food processor fitted with a steel blade, combine the vinegar,Parmesan, lemon juice, green onions, Worcestershire sauce, garlic and oregano. Blend until the garlic oregano are finely chopped. Slowly add the oil, processing, until the mixture is emulsified. Stir in the Tabasco and salt and pepper to taste. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before mixing again and serving.

Thje dressing will keep for up to 7 days in an airtight container in the refrigerator.

Makes about 1 1/2 cups