Monday, 25 April 2011

Moosewood Mondays: Creamy Garlic Dressing

"Garlic is as Good as Ten Mothers"
documentary by Les Blank

I think I have well-outed myself as unrepentant garlic lover this month, so why stop now?

Today we have a gloriously creamy garlic dressing, that turns from pungent vinaigrette to creamy emulsion with the addition of milk. The transformation is nothing short of miraculous and the resulting dressing is thick enough to go on your salad or grilled veggies or even to be used as a dip.

It is easy to make your own salad dressings, and don't feel that you always have to rely on vinaigrettes. You can whip this up in five minutes and have it in the fridge for days for all your salady creations. Then - next week you can make something different! It really is that easy. Leave the Kraft on the shelf, you are a salad-dressing-maker and proud of it!

You also have garlic breath. But don't worry, all the cool kids do.

Creamy Garlic Dressing
adapted from Moosewood Restaurant Cooks at Home
makes 1½ cups and is good in the fridge for 5 days

3 garlic cloves, minced or pressed
¾ cup vegetable oil
¼ cup red wine vinegar
1 tsp dried basil
1 tsp kosher salt
2 Tbsp grated Parmesan cheese
½ tsp coarse ground black pepper
½ cup whole milk

Blend the first set of ingredients, everything except the milk, in a blender for a few seconds until thick and well blended. While running, add milk slowly. It will thicken up nicely. Pour into a serving container and bring to the table, or chill until needed.

*Add ½ tsp honey to sweeten
*Add 1 tsp fresh lemon juice to make extra tart
*Replace dried basil with 1 Tbsp minced fresh
*Add 1 Tbsp minced fresh parsley for colour