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Green Goddess Dressing with Green Garlic

Credit: 21 Acres21 Acres a venue we will visit again and again. The staff is more than willing to answer any questions regarding growing practices, storage and preparation.

21 Acres Blog

I love the taste of spring bitter greens, tender lettuces and fresh, young garlic. It is such a welcome change from the same cured or dehydrated garlic flavor.

Green garlic is basically the young, uncured, not fully formed bulb garlic. The raw flavor is sweeter and less intense. I love to use it in anything and everything that calls for garlic. I use about 3-4 inches from the root up the stalk. The unused portion can be added to a vegetarian or chicken stock pot.

The typical Green Goddess dressing consists of lots of fresh herbs — an abundance of tarragon, sour cream or mayonnaise, and anchovy paste. It was the “it” vegetable dip in the 1970-80s. I thought I’d try the tasty green garlic in my own version of a Green Goddess dressing.

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Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

2 Comments on Green Goddess Dressing with Green Garlic

  1. We sure love your blog — so much fun to learn about everyone’s creative culinary ideas using fresh, seasonal ingredients! Thanks for sharing the enthusiasm for local food systems!

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