February 4, 2010
Green garlic is garlic that is harvested early – which is now, for us in Santa Barbara. This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you are cooking. I often use it to flash-fry Ridgeback shrimp (Kim taught me that). I created this green garlic salad dressing or dip, and a couple of nights ago I served it to some friends for dinner. They wanted the recipe, so I figured why not pass it on to you too? It’s tangy, garlicky and keeps you coming back for more. I served it over chilled romaine leaves and baked croutons made from French bread. I plan on serving it for a yummy and original dip for Super Bowl Sunday.
Yields about 1 ½ cups
½ cup mayo preferably home made
(I recommend Thomas Keller’s Ad Hoc at Home for the easiest homemade mayo recipe ever)
½ cup plain Greek yogurt — low or nonfat is fine
1 teaspoon Dijon mustard
1 tablespoon Meyer lemon (they are currently flourishing in my back yard and are less acidic than regular lemons, but use what you have on hand)
2 tablespoon white wine vinegar
¼ cup chopped green garlic with stems
2 tablespoons chopped flat leaf parsley
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper
In a food processor fitter with a steal attachment puree the first 7 ingredients until completely smooth. Add olive oil slowly followed by salt and pepper. Taste for seasoning and serve over greens or as a dip with Crudités ….give those football fans some healthy veggies!
