Green garlic — young, tender garlic harvested before the bulb fully forms — brings a mild, sweet garlic flavor and a fresh spring-green color to this simple vinaigrette. Blended with white wine vinegar, Dijon mustard, and olive oil, it makes a beautifully balanced dressing that’s both vibrant and delicate. It’s lovely on tender spring greens and microgreens, but also shines as a drizzle over grilled chicken, fish, or roasted vegetables. A perfect way to celebrate the fleeting green garlic season.
INGREDIENTS:
2 green garlic stalks, cleaned, trimmed, and minced
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
METHOD:
In a small mixing bowl, whisk together the minced green garlic, olive oil, white wine vinegar, salt, mustard, and pepper until well combined and emulsified.
Alternate method: Combine all ingredients in a small jar with a tight-fitting lid and shake vigorously until the dressing is blended.
Taste and adjust seasoning if needed — add a touch more salt for depth or a splash of vinegar for brightness.
Store covered in the refrigerator for up to 3 days. The vinaigrette will lose some of its vibrant green color over time but will remain flavorful.
SERVING SUGGESTIONS:
- Drizzle over spring greens, pea shoots, or microgreens.
- Spoon over grilled chicken, salmon, or halibut.
- Toss with roasted or steamed asparagus, artichokes, or baby potatoes.
- Use as a dressing for grain salads with farro, lentils, or quinoa.
YIELD: About 3/4 cup
