| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head roasted garlic |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Unsalted chicken broth |
| 1/4 |
c |
Wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
|
|
Fresh ground pepper to tste |
INSTRUCTIONS
I'm looking for the ultimate garlic dressing that I can pour over a crunchy
bowl of salad greens. So far I've experimented with this one found in
"Mother Earth News" June/July 1997 edition:
Cut top off a large head of garlic and wrap in foil. Bake in 400 degree
oven for one hour until cloves are soft and browned. Squeeze the garlic
pulp out of the head into a blender. Add the rest of the ingredients and
blend smooth. Let sit for and hour or so and serve at roon temperature.
This recipe is OK, but not thick enough or garlicky enough for me. Any
other suggestions appreciated. *Cheers* Posted to Digest eat-lf.v097.n194
by paul@FarmersPick.com on Jul 31, 1997
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