Garlic Dressing
- Kid-friendly
- Low sodium
- Low fat
- Low calorie
Boiling the unpeeled garlic cloves creates rich garlic flavour without a garlicky bite. Toss it into a salad of bitter greens or drizzle it over blanched and cooled green or yellow beans. You can also use it for warm or cold potato salad or as a dip for crudités. If you don’t want to use raw egg yolk, substitute 2 tbsp/30 mL pasteurized liquid egg or omit the egg entirely; the dressing will still be smooth, but less creamy.
Ingredients
- 1/4 cup (60 mL) unpeeled garlic cloves
- 1 egg yolk (optional)
- 3 tbsp (45 mL) sherry vinegar
- 1/4 tsp (1 mL) each salt and black pepper
- Dash hot pepper sauce
- 2/3 cups (150) extra-virgin olive oil
- 1/4 cup (60 mL) chopped chives or minced green onions
Preparation
In small saucepan of boiling water, cook garlic until tender, about 8 minutes. Drain; chill under cold water and thoroughly drain.Slip off and discard peels.
In blender, purée together garlic, egg yolk (if using), vinegar, salt, pepper and hot pepper sauce until smooth. On low speed, slowly add oil in thin stream. Stir in chives.
Makes about 1 cup/250 mL.
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