FOR GARLIC DAY I GIVE YOU A SALAD DRESSING
Well, I can't let this day go by without throwing out to you a little idea to help celebrate it...It's GARLIC DAY..
i don't know who or why these Food days are assigned, but to foodcentrics (like me and you!) it's just an
excuse to create something in the kitchen or go out to eat it somewhere. Garlic doesn't go in ALL my food, but
I would say it shows up in a majority of the dishes.
This Sunday the Orthodox Church celebrated Easter and so, theme-centric meal planner and cook that I
am, it was an excuse to add some Greek flavors to the day's dinner. For a simple romaine and grape tomato
salad I wanted a dish that brought me right to that area of the world where the Orthodox Church is of major
importance. I had a jar of Tahini and a jar of Kalamata Olive...plus, a bonus here, a tin of Greek Kalamata
Olive Oil. Sounds like the building blocks of a salad dressing to me..plus, in the 2 1/2 years I've been blogging
with you, I'm not so sure I've given you any of my dressings for salad! Well, National Garlic Day is a good
place to start.
For a salad for 4-6... in a mortar and pestle, or a processor (the m & P is way better, maybe I'm old fashioned,
but I like the consistency it has better than the fully processed method, but it's all good either way)..add 1 1/2
sliced cloves of garlic, 1 tsp. olive oil, 1/2 tsp. kosher salt, 1/2 tsp. black pepper and 1/2 tsp. of Greek dried
oregano (or any good dried oregano) and mash this into a paste.
Finely mince/chop 10 pitted Kalamata Olives (from Greece please...). Now in a stainless steel mixing bowl.
add 1/8 cup olive oil, then mix in the garlic paste till well blended. Now drizzle in 5 tbs. of Tahini mixing it
well. Now add 1 tsp. of Dijon Mustard and drizzle in while whisking 4 tbs. of Red Wine Vinegar. I used one
from Potenza, Basilicata...(in ancient times it was part of MAGNA GRECA, settled by the Greeks as was
most of Southern Italy)..so possibly those Aglianico Grapes the Vinegar was made from may have been
originally planted by the ancient Greek settlers. (OK, maybe a stretch..but, like people do with those
Doomsday prophecies, I'm going to force this one for romantic license, makes all the ingredients seem perfect
together!)..Now whisk in 3 tbs of Honey...Greek if you got it (i'm getting carried away now, use whatever
good honey you have on hand..) and whisk again. Now stir in the minced Kalamata Olives and then let it
sit for 1/2 hour. Why? Let it come completely to room temperature..cold dressing never tastes as good for me
as room temperature does. And the flavors really relax into each other. Now taste for seasoning (that mean
salt and pepper)..adjust accordingly.
There you go..a tasty salad dressing that brings together that area of the Mediterranean...serve on the salad
of your choice...to kick up the romaine and grape tomato salad a bit, add some toasted pignoli or almonds
to the salad along with some sultanas (golden raisins)...a nice salad for Garlic Day, Greek Orthodox Easter or
any day of the week.
Posted by peter battaglia at 4/19/2012 10:29 PM 
Categories: SALAD DRESSING
Tags: SALAD DRESSING TAHINI OLIVE GARLIC
Categories: SALAD DRESSING
Tags: SALAD DRESSING TAHINI OLIVE GARLIC
Since I eat salads of every kind and description almost every day of the year, this is fascinating, Peter! Amidst a busy working day I have all your ingredients down on my pad, and, in the quiet of the weekend, this will be tried
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it's that favorite taste combo of mine, salty, sweet, sour all at once...enjoy!
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Hi Pete,
I love your blog. Hope the book's a success, it is about time your TRUE passion paid off.
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Glad you like it Patty!! Hope all is well!! ty so much.
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