Garlic Vinaigrette

Simple and exceptionally versatile. Add more or less garlic to attain your desired potency.

Ingredients

2-6 Garlic cloves, use more or less to reach your desired potency

Salt

Vinegar: Apple Cider Vinegar or Lemon Juice

Salad Oil: Olive, Sunflower, or your favorite

Directions

Smash garlic cloves with roughly 1/8-1/4 tsp salt depending on how many cloves. A mortar and pestle works great, but the side of a knife and then mince garlic fine works as well.

Mix in a tablespoon or two of vinegar or lemon juice.

Finally, blend in a few tablespoons of oil until you’ve a nice strong salad dressing.

Option: if you prefer mellow garlic, use a microwave or pan to just warm the garlic in the oil to ease out some of the sharpness, let cool, then add the vinegar and mix well

Enjoy with

Fresh salads

Cooked greens, delicious over lightly braised kale or chard, nearly a whole meal when served alongside some crusty bread

Breakfast Sandwiches: I’ve been drizzling this garlicy dressing over my morning greens and egg omelette.

Grain or Bean Salads: rice, wheat berries, quinoa, chickpeas, white beans, or al dente lentils

Use as marinade for mushrooms