| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garlic |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head garlic; cloves separated and peeled |
| 1/3 |
c |
Dry white wine |
| 2 |
tb |
Red-wine vinegar |
| 2 |
tb |
Defatted reduced-sodium chicken stock |
| 2 |
ts |
Olive oil |
| 1 |
ts |
Dijon mustard |
|
|
Salt & freshly ground black pepper to taste |
INSTRUCTIONS
At first glance, the amount of garlic in this recipe may seem a little
alarming, but the technique of simmering the garlic in wine tempers its
bite. Toss this full-bodied dressing with romaine lettuce, add crisp
croutons and enjoy a healthful alternative to Caesar salad.
In a small saucepan, combine garlic and wine. Bring to a boil, reduce heat
to low and simmer, covered, for 20 to 25 minutes, or until the garlic
cloves are tender. Transfer the garlic and cooking liquid to a blender or
food processor. Add vinegar, chicken stock, oil and mustard; process until
smooth. Season with salt and pepper.
>From VEGGIE LIFE MAGAZINE Makes about 2/3 cup.
20 Calories per serving: 0 G Protein 1.0 G Fat 2 G Carbohydrate 20
MG Sodium 1 MG Cholestrol
Recipe by: Eating Well
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on May 16, 1998
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