Saturday, August 14, 2010

Salad Dressing Part 1: Creamy Garlic Dressing

Bryan and Ivy left on Thursday afternoon. The rest of our visit was amazing! We went to the Laguna Beach on Wednesday and it was amazing! It was what you imagine (from what movies put in your mind) that California should look like. I only wish Jeffrey wouldn't have been working so he could have gone with us. I can't wait to go back and take him. 
It is always sad to leave my family, but I get sadder as I get older. I supposed maturing allows you to appreciate family more and more. As promised here are some pictures from our trip.

Bubba and Ivy in front of the Chinese Theater
Me and Bub in front of Santa Monica Pier

Famous Ferris Wheel at the Santa Monica Pier.

View from the Ferris Wheel
Ivy and I at the Getty Museum
Chillin on Laguna Beach.
Bubba playing in the pretty Laguna water!
Korean BBQ! (Jeffrey likes to ruin photos...)

I always make my own salad dressing. I feel like store bought dressings have a "wang" to them. Usually I throw together some vinegar, oil and spices to make some sort of vinaigrette. I decided to tackle a few dressings that are more time consuming and the extra time was worth it, this is one of them. 

Creamy Garlic Vinaigrette
1 garlic bulb
1 Tb olive oil
1/4 cup white wine vinegar
2 Tb water
2 tsp Dijon mustard
1 tsp mayo
1 tsp honey
1/4 tsp Worcestershire
1/8 tsp Franks Red Hot or Tabasco
1/3 cup canola oil
Salt and pepper

Cut of the top of the garlic bulb.
Season garlic with salt and pepper, then drizzle with oil.
Close foil into a packet. Cook for 45 minutes on 375.
Let garlic cool for 5-10 minutes so that you can touch it, but do not let it cool too long or else it won't be buttery when mashed.
In a bowl mix vinegar, water, mustard, mayo, honey, Worcestershire, and tabasco.
Squeeze garlic pulp into a food processor.
Puree Garlic.
Pour bowl of vinegar ingredients into garlic and puree.

Drizzle oil into processor while blending.
Season with salt and pepper.
Serve dressing over your favorite salad greens (mine favorite is arugula) and slices of fresh parmesan cheese.
This dressing go better after a few days. It is also really good dip for carrots and celery. It would also be good on sandwiches!

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