This dressing has more garlic than usual, and was made with grilled vegetables in mind, but will work for milder greens if you have a yen for garlic. Still, this is not really strong as garlic dressings go. If that is what you want, just add more garlic cloves.
INGREDIENTS:
¼ cup good quality white wine vinegar 1 small clove garlic, peeled and de-germed, and cut into fine dice ½ teaspoon sugar Salt and pepper to taste ½ teaspoon fresh thyme leaves, minced 1 teaspoon Dijon style mustard ¾ cup olive oil
METHOD:
If you have a mortar and pestle, smash the garlic clove to a paste with a pinch of salt. Transfer to the bowl for making the dressing. If you don’t have a mortar and pestle, put the garlic clove into a non-reactive bowl large enough to make the dressing in, and add a small pinch of salt. Use a sturdy spoon, ladle, or thick walled flat-bottomed glass to smash the garlic to a complete paste.
Add the vinegar, sugar, thyme, and salt and pepper to the garlic, whisk well and allow 5-10 minutes for flavors to marry.
Whisk in the mustard. Once the mustard is emulsified, whisk in the oil in a thin steady stream, whisking vigorously all the while. Whisk in all the oil until you have thick vinaigrette.The dressing is ready to use now. The garlic will become stronger as the dressing sits. Keeps 3-4 days in the refrigerator.
Chef’s Notes: You can use more garlic if you want more kick. Using the garlic as a paste delivers more flavor with less, and means no biting into chunks of hot garlic. If you like that, use chopped garlic.
Yield: 1 cup
Source: Chef Andrew E Cohen
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