How to Make Toasted Garlic Salad Dressing
There is nothing like your on homemade salad dressing that is not only tasty, but healthier than a lot of the store bought dressings. The secret is to keep it simple by only adding a few ingredients, then leaving it up to you or your guests to add their own additional ingredients like salt and pepper, Parmesan cheese, and croutons. Adding toasted garlic, and a few spices and a little time will make oil and vinegar come alive bursting with flavor that you and your company will enjoy for many healthy years to come.
1/3 cup balsamic vinegar
2 teaspoons dried basil
Pinch of dried tarragon
1/2 teaspoon of lemon zest or grated lemon peel
A pinch of oregano
1 tablespoon of Worcestershire sauce
4 tablespoons extra virgin olive oil
2 cloves of garlic
1 cup extra virgin olive oil
To a small mixing bowl add 1/3 cup of balsamic vinegar, 2 teaspoons of dried basil, A good pinch of dried Tarragon, 1/2 Teaspoon of lemon zest or grated lemon peel, a pinch of oregano, and a tablespoon of Worcestershire sauce.Mix real well and let sit.
In a small skillet put 4 Table spoons of Extra Virgin Olive Oil and start to to heat at a low setting, then put in 2 cloves of garlic sliced thin and cook to a golden brown, then put in a separate bowl to cool, but take out garlic and set on a paper towel to dry folding it over and pressing out as much oil as you can.
Put Garlic on a small plate and microwave in small increments of 30 seconds, about 5 times or so, just make sure that you can snap the garlic between your fingers.
Put dried microwaved garlic on a cutting board and mash into a coarse powder with a shot glass or bottom of a small glass, then mix in vinegar mixture.You can also make a less garlic like version by using less of the garlic, or eliminating the microwave procedure, and just discarding the garlic.
Add the oil that you cooked your garlic in to vinegar mixture, plus an additional 1 cup of Extra Virgin Olive Oil.
Place in a separate bottle by using a funnel, Put your cap on bottle tight, then shake well and taste.If you feel that you need more Balsamic Vinegar, just add a teaspoon at a time and shake and taste until you get it just the way you like it, then refrigerate.
When serving your guests, put a dropper type bottle of Balsamic Vinegar, some Extra Olives and Tomatoes, a shaker of Parmesan Cheese and some Croutons, a Salt Shaker and a Peppercorn Grinder.
Video: How To Make Garlic Dressing For Your Salad At Home (Jamaican Chef) | Recipes By Chef Ricardo
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