Aunt Jae’s Double-Dressed Creamy Garlic Garden Salad
Aunt Jae’s Fragrant Vinaigrette “Marinade”
1 cup extra-virgin olive oil
½ cup cherry tomatoes, halved
4 garlic cloves, smashed Leaves from 2 fresh sprigs of thyme, rosemary, basil — whatever you have on hand
1 shallot, roughly chopped
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon sugar Kosher salt and freshly ground black pepper Aunt Jae’s Cream Garlic Dressing
½ cup sour cream
3/4 cup mayonnaise 2 garlic cloves, grated on a
Microplane 2 tablespoons white vinegar, plus more as needed
1 tablespoon sugar
¼ cup Gorgonzola Kosher salt and freshly
ground black pepper Salad
A large bowl of mixed greens, such as romaine, butter lettuce, arugula and radicchio ¼ cup shaved Parmesan Your favorite croutons
Instructions: To make the vinaigrette, mix together the oil, cherry tomatoes, garlic, fresh herbs, shallot, vinegar, oregano and sugar in a medium bowl. Season with salt and pepper. Transfer to a jar or cruet. This stuff gets more powerful every day, so make a big batch and store in the fridge for up to 3 weeks. To make the dressing, in a medium bowl, whisk the sour cream, mayo, garlic, vinegar, sugar and Gorgonzola until the cheese fuses with the dressing. Season with salt and pepper and adjust with more vinegar if needed. In a large bowl, toss the greens in about 3 tablespoons of the “marinade” so that every bit gets coated. Drizzle the garlic dressing over the salad and toss. It will be wonderfully saturated and ready to be topped with Parm and a whole boatload of croutons. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Makes 8 servings