I was in a little bit of a salad dressing rut. I went from someone who was extremely not-confident in throwing together a dressing to someone who could basically put one together completely mindlessly, but as it turns out, it was always the same one. I always turned to mustard for a kick, so whether I used honey or maple syrup for sweetness, cider vinegar or lemon for acidity, I always ended up with a very mustardy tasting result. No problem, but sometimes a girl needs some variety in her life.
I realized that I hadn’t really put together a garlicky dressing before, so I decided to give it a go. The result was pretty delicious. It’s definitely one of those sauces that totally makes me salivate when I think about it. If I’m being honest with myself, I wasn’t only in a salad dressing rut because I couldn’t think of anything better, but because when I really enjoy certain flavours, I usually can’t get enough of it and make it over and over again. It’s usually not a good sign when I make something once, it goes into the depths of my memory, and I never make it again. I can already tell this dressing will be a new ‘thing’ for me. For a while, I was eating salad with warm mushrooms for lunch every day, and this is just the extra twist that re-invigorates my love for that dish.
As long as you have a blender or mini food processor, the dressing is super fast to throw together. Personally, I like some warm elements in my salad, especially if it the salad is my main meal. Mushrooms are a no-brainer. If warm elements in your salad don’t float your boat, it’s still a good idea to sauté your garlic. It gets rid of some of the harsh garlicky flavour that raw garlic would give this dressing. The healthy amount of spring onion, lemon and parsley give this dressing a wonderful acidity and freshness.
This would definitely be great dolloped on top of some steamed asparagus or artichokes- yum. It would also be a delicious condiment to a sandwich. I definitely plan on doubling or even tripling the recipe, keeping it in a air-tight container, and having it on hand for the week.
This dressing is so versatile! You can serve it over salad (of course!) but also over cooked vegetables, like steamed asparagus or artichokes.
If you aren't following the recipe for this salad, I would still suggest that you brown your garlic before adding it to the sauce, or the garlic flavour may be too harsh.
In a small pan, heat up some olive oil.
Add garlic (whole) and sliced mushrooms, sauté until golden brown.
In a food processor, combine browned garlic, olive oil, lemon juice, green onions, parsley, yogurt, salt and pepper. Taste and adjust seasoning accordingly.
In a medium bowl combine sauteed mushrooms, tomato, avocado, radishes and salad leaves. Top with dressing and serve immediately.