The Atlanta Journal-Constitution

GREEN GARLIC AND CARROT TOP DRESSING

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Utilizing beautiful and constantly evolving local spring produce, chef Joey Ward’s Spring in the ATL Salad is an adaptation of Michel Bras’ famous Le Gargouillo­u salad. Ward makes it his own with creamy green garlic dressing, and uses it to dress his Spring in the ATL Salad, which features greens and vegetables of the season.

1 cup apple cider vinegar

1 cup sugar

1 cup green garlic, chopped into small pieces, greens

and bulbs

2 egg yolks

1 tablespoon Dijon mustard

1 tablespoon salt, plus more to taste

1 cup carrot tops, washed and chopped

1/4 cup fresh dill, washed and chopped

1 cup extra-virgin olive oil

In a medium sauce pot over medium heat, bring vinegar and sugar to a slow boil until sugar is dissolved. Place chopped green garlic in a large bowl. Pour the hot liquid over the chopped green garlic, making sure the garlic is completely submerged. Press plastic wrap directly on the top of the garlic and vinegar mixture so that it’s tightly covered. Don’t just wrap the bowl! Allow to cool to room temperatur­e, about 15 minutes. Using a fine-mesh sieve, strain the green garlic. Reserve the green garlic and the pickling liquid.

To the jar of a blender, add egg yolks, Dijon mustard, salt, carrot tops, dill and strained pickled green garlic. Add 1 tablespoon of the pickling liquid from the green garlic. Blend on medium speed until smooth, then slowly add the oil until emulsified. Taste and adjust salt if needed. The salad dressing will keep in the refrigerat­or for 1 week.

Makes 1 quart.

Per tablespoon: 52 calories (percent of calories from fat, 65), trace protein, 4 grams carbohydra­tes, 3 grams total sugars, trace fiber, 4 grams total fat (1 gram saturated), 6 milligrams cholestero­l, 113 milligrams sodium.

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