After purchasing some green garlic from the Farmer's Market a week or two ago, I am in love. The lovely green shoots have a delicate garlic flavor which is perfect if you don't want too strong of a garlic flavor in your cooking. At first, I simply added them to omelets, salads, and stirfries.
Then, last weekend, I had another idea. I've always been a really big fan of homemade salad dressings. Although store bought dressings can be good, a homemade dressing is almost always far superior in taste. There are other reasons to avoid store-bought dressings. I've taken a survey of all salad dressings in my fridge. Every one of them (including "healthier" options) contained at least one or both of the following ingredients:
- High Fructose Corn Syrup (HFCS): Just google it and a plethora of websites will emerge discussing its negative health qualities and existence in nearly every processed food.
- Xantham Gum: a thickening agent developed in the 1960s created through fermentation and processing with corn syrup.
Without going into a long tirade about these two ingredients, I will say that neither sounds particularly appealing, healthy, or natural to me.
So, let's go back to that Farmer's Market green garlic purchased from a local area farm. Last weekend I created a delicious Creamy Green Garlic dressing and dip. Here is the recipe:
- 3/4 Cup Mayonnaise (Check out Feel Good Eat's Recipe for Homemade Mayonnaise)
- 1 TB Dijon mustard
- 3-4 green garlic shoots, finely chopped
- 2 TB fresh dill, minced
- 2 TB fresh chives, finely chopped
- 1 TB white wine
- salt and pepper, to taste
Combine all of the ingredients thoroughly. Cover and chill for at least one hour before serving.
I added a little extra white wine and covered some cucumbers, scallions and radishes with the blend. After about an hour, I put this mixture on top of some lettuce. Mmm. . . .
Coming soon: my favorite Greek salad recipe-- also with a homemade dressing. . . .