Garlic Oil

Garlic Oil

This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week.  Use it in salad dressings or brush on crostinis or pizza bases.

 

Update 5 July 2016:  I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off !  Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb.  I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.

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Garlic Oil
Garlic Oil
Votes: 1
Rating: 3
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Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Garlic Oil
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Peal the garlic cloves and roughly crush with the side of your chef's knife.
  2. Heat oil and garlic in a sauce pot until bubbles start to form. Let garlic 'simmer' about 10 minutes. Make sure it doesn't come to a full rolling boil.
  3. Remove from heat and cool.

Spicy Strawberry Salad

Spicy Strawberry Salad

 

Spicy Strawberry Salad
Spicy Strawberry Salad

This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.

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Spicy Strawberry Salad
Spicy Strawberry Salad
Votes: 1
Rating: 5
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Course Appetizer
Cuisine American, Vegetarian
Prep Time 20 minutes
Cook Time 13 included in prep time
Servings
people
Ingredients
Salad
Dressing
Course Appetizer
Cuisine American, Vegetarian
Prep Time 20 minutes
Cook Time 13 included in prep time
Servings
people
Ingredients
Salad
Dressing
Spicy Strawberry Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Salad
  1. Preheat oven to 375 degrees.
  2. Roughly crush almonds. I put them in a re-sealable bag and crush them with my rolling pin.
  3. Toast almonds 10-13 minutes. Monitor closely since nuts can burn quickly.
  4. Arrange lettuce, strawberries and feta on a platter.
Dressing
  1. Whisk all dressing ingredients together until well combined.
  2. Top salad with cooled crushed almonds just before serving and drizzle dressing over salad.
Recipe Notes

The garlic is  a lot of what makes this dressing sharp.  If you have any reservations about garlic reduce the amount to 1 clove.