This dressing delivers a dressing full of smoky garlic flavor without the heat of clove garlic. Once the season for green garlic is past, you could grill thin leeks and a clove or two garlic instead for a good alternative. As well as topping sautéed or grilled vegetables, it will complement salads of sturdy lettuces like romaine and things like escarole, endive, and radicchio.
INGREDIENTS:
2-3 green garlic “spears” washed and some of the greens cut away 1/3 cup white balsamic vinegar Salt and pepper to taste ½ teaspoon fresh thyme or marjoram, or oregano, chopped 1 tablespoon honey mustard -Optional- 1 tablespoon honey, or as needed 1 cup neutral flavored oil such as grapeseed or sunflower, or a light flavored olive oilMETHOD:
Lightly oil the garlic, then grill or broil* until they are limp, and golden with some light charring. Allow to cool and scrap away any badly charred bits or tough patches, and cut off any tough parts of the greens. Chop into 1-inch lengths, and add to a blender or food processor.
Add the vinegar, salt and pepper, herbs, and mustard if using, then puree. If needed, add a little more vinegar to get things moving.
When pureed, with the motor running, drizzle in the oil in a thin steady stream until the dressing is emulsified and creamy looking.
Taste the dressing for sweetness. There should be a balance between sweetness and the tang of the vinegar. The grilled garlic will bring some sweet to the dressing along with the vinegar itself, but you may want to add a little honey to the dressing to pull all the flavors together.
Use right away or store for 3-4 days in the refrigerator.
Chef’s Notes:
*If you don’t have a grill or broiler, you can get a heavy skillet (preferably cast iron for this) good and hot, then scorch the garlic in the skillet, turning as needed to prevent burning. Be sure to watch the garlic closely so it does not burn.
Yield: A little over 1 cup
Source: Chef Andrew E Cohen
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