Fermented products have evolved from niche health foods to supermarket staples, driven by an increased focus on gut health and their potent, savory flavors.
This shift reflects a growing appreciation for the tangy, umami-rich profiles that fermented ingredients bring to meals. Foods like kimchi, known for its spicy kick, are being incorporated into dishes such as coleslaw, or served alongside grilled meats like barbecued chicken.
Kefir, a fermented dairy product with a tartness that surpasses natural yogurt, has also found a place in modern cuisine, particularly as a versatile salad dressing. This kefir and parmesan dressing has become a repeat recipe for many.
For this dressing, plain drinking kefir is recommended for its looser consistency, ideal for drizzling. It pairs well with a variety of salads, including chopped romaine with roasted chickpeas and salmon, or a simple prawn and avocado salad. It can also enhance dishes like steak with tomato and rocket, finished with parmesan shavings.
To prepare the kefir and parmesan dressing, mayonnaise and kefir are combined in a bowl. A finely grated garlic clove, salt, and black pepper are added, along with an acidic component such as lemon zest and juice, or a tablespoon of vinegar. Parmesan is then stirred in, with seasonings adjusted to taste. Chopped herbs like dill or parsley can be included. If the dressing is too thick, a splash of water can be used to achieve the desired consistency. Leftovers can be stored in the refrigerator for three to four days.