This salad dressing is the reason I look forward to spring garlic season.
Spring garlic can be used in most recipes in place of mature garlic. My favorite way to use this milder form of garlic is to let it shine in this creamy dressing.
It’s pairs excellently with steak on a salad. I also love it on side salads, classic spinach salads, cobb or chef salads. It’s even a yummy dip for grilled meats and veggies.
A good, creamy, dairy-free dressing is hard to find. I used to be a ranch dressing enthusiast but have given it up since becoming dairy free. This dressing, though it isn’t herbaceous like ranch, fills that creamy dressing craving for me. I would use it pretty much anytime one might use ranch.
Spring garlic season is a short one. Enjoy while you can friends!
Creamy Spring Garlic Dressing
1/4 c. + 2 Tbsp. olive oil
1/4 c. white wine vinegar
1/4 c. mayonnaise (I love Chosen Foods Traditional Mayo, made with avocado oil)
1 - 1 1/2 tsp. microplaned* spring garlic bulb
Sea salt and freshly cracked black pepper, to taste
Add all ingredients to a jar. Tightly secure lid and shake to combine. Enjoy on salads or as a dip for meat and veggies.
Note: Early spring garlic’s cloves aren’t formed yet. If you cut the end off and take a look, it looks like rings like the inside of spring onion. As it matures the cloves form. Regardless of the state the garlic is in, I cut the root end off and rub the whole bulb against a microplane grater. I don’t try to separate out cloves or peel it - it’s all good and edible.
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