Green garlic is a spring delicacy. We harvest immature garlic bulbs before individual cloves form and the result is something that looks an awfully lot like a green onion or scallion, but it has fresh, mild garlic flavor. One whiff and you’ll know – it’s not an onion.
This salad dressing really brightens up all of our colorful spring salads. It’s a wonderful change from a traditional vinaigrette and it’s not too heavy like ranch or thousand island. It uses miso paste, which has a trove of health benefits (read a few things about it here or do a quick google search) and a zingy, salty flavor.
In addition to using this as a salad dressing, it’s also delicious served as a dip for raw veggies – just add a little less water so it ends up having a thicker consistency.
Orie's Green Garlic Dressing
A creamy, zingy salad dressing with bright, mild garlic flavor.
- 2 stalks green garlic, white and light green parts chopped
- 3 tbs. fresh lemon juice
- 2 tbs. mellow white miso
- 2 tbs. tahini
- 1/2 c. sesame oil
- 1/2 c. water
- Add all ingredients to a blender and blitz until smooth.
- Refrigerate for up to a week. Once chilled, more water may need to be added to thin, as it thickens up quite a bit as it sits.