This week’s recipe doesn’t exactly use an ingredient in Week 2’s box. We have lots of lettuce again this week so we thought we’d share this amazing Garlic-Parmesan & Peppercorn Salad Dressing from the great Simply Scratch blog. Hannah’s Mom found this recipe this last winter and the whole family fell in love with it.

• 2 cloves Fresh Garlic, squeezed through a garlic press
• 3 tbsp. white wine vinegar
• 2 tbsp. grated Parmesan cheese
• 6 tbsp. extra-virgin olive oil
• 1/2 cup mayonnaise
• 2 pinches kosher salt
• 1/4 tsp. fresh, coarsely-ground black pepper {more to taste}

Squeeze the garlic through a garlic press and into a small bowl. Measure and add in the vinegar, cheese, salt and pepper.

Drizzle in a steady stream of olive oil while whisking. Next, add in the mayo and stir to combine. Check for seasoning before pouring the salad dressing into an airtight container and refrigerate for a few hours.