- If you're out of lemons, a small amount of vinegar works as a great substitute, adding the necessary acidity to balance the aioli.
- Any leftover squeezed-lemon juice can be frozen in an ice cube tray for easy use in future recipes.
- Regular olive oil will make the aioli dense, so stick to a neutral oil, like rice bran or grapeseed, for a lighter texture.
- If your aioli turns out too thick, add a small amount of cold water and blend again, until it reaches the perfect consistency.
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- 1 large egg, separated
- 2 cloves garlic, peeled and crushed
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- ½ teaspoon salt flakes
- ⅔ cup (160 ml) neutral-flavoured oil (such as rice bran or grapeseed oil)
- ⅓ cup (80ml) extra virgin olive oil
- ½ cup (50g) grated parmesan cheese
- Freshly-ground black pepper, to season
- ¼ cup warm water
- 2 small heads of iceberg lettuce, washed and dried
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
- ¼ cup freshly grated parmesan cheese (optional)
- combine the egg yolk, garlic, Dijon mustard, lemon juice and salt in the bowl of a food processor. Process for about 10 seconds to combine. Combine the oils and, with the food processor running, slowly stream-in through the feed tube. Start with a few drops at a time and then gradually increase the flow, as the mixture begins to thicken and emulsify.
- Once all the oil is incorporated, add the grated parmesan and a few grinds of black pepper. Pulse the food processor a few times to mix. Add enough of the warm water to loosen the mixture to a dressing consistency, pulsing to combine. Taste and adjust the seasoning as desired. Transfer the parmesan aioli to an airtight container and store it in the refrigerator until you're ready to use it.
- , slice the lettuce into wedges. Cover the base of a large plate with a generous amount of parmesan aioli and arrange the lettuce wedges on top. Scatter the herbs over, add more grated parmesan over the top (optional but excellent), a crack of pepper and serve right away.