Wednesday, April 1, 2009


Tried this from “Recipes from America’s Small Farms”, which has a lot of “Basic” recipes that give you a structure from which to improvise. As store bought salad dressings are really rather highly processed, I usually just throw on some oil and vinegar – but I liked this method of soaking the garlic in the vinegar and then removing it. I made it in my 2 cup liquid measuring cup and then poured it into a leftover jar for storage.

Add a halved and crushed clove or two of garlic to 1/3 cup vinegar and let sit for 1 – 24 hours. Remove the garlic, add fresh or dried herbs of choice and then slowly whisk in 2/3 cup olive oil.

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