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Just in time for spring, here’s a delicious salad dressing you can’t miss.
This salad dressing comes from Chef Joey Ward of Southern Belle, and will offer the perfect finishing touch for a spring salad. According to Ward, this dish is a different spin on a dish from famous French Chef Michael Bras.
“There is no dish that I can think of that hits so on the mark of Atlanta in the spring,” he said in a statement.
When it comes to what the dressing covers, it’s completely up to you. Depending on what veggies are in season, the salad changes and can feature whatever spring staples are available at the market that week.
View the full recipe below!
Green Garlic + Carrot Top Dressing Recipe
Ingredients:
Serving Size/Yield: 1 quart
- 1 cup green garlic, chopped into small pieces (greens + bulbs)
- 1 cup apple cider vinegar
- 1 cup white sugar
- 1 cup extra virgin olive oil
- 1 TB salt
- 1 cup carrot tops, washed and chopped
- ¼ cup fresh dill, chopped
- 2 egg yolks
- 1 TB Dijon mustard
Directions:
- In a medium saucepot, heat vinegar and sugar to a slow boil until sugar is dissolved. Pour hot liquid into a bowl over the chopped green garlic, making sure the garlic is completely submerged.
- Press plastic wrap directly on the top of the garlic/vinegar mixture so that the mix is covered with the plastic (don’t just wrap the bowl). Allow to cool to room temperature.
- In a blender, add egg yolks, Dijon, salt, carrot tops, dill and strained (pickled) green garlic. Add an additional TB of the pickling liquid from the green garlic.
- Blend on medium speed and slowly emulsify in the oil. Taste and adjust salt if needed.
- Will keep for 7 days in the refrigerator.
