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Why Garlic Vinaigrette is the Dressing You’ll Love Forever

Can a vinaigrette change your life?

It can as long as it’s got lots of garlic!

Yes, it’s that good.

My simple, homemade garlic vinaigrette is the key to turning even the plainest greens into a culinary masterpiece. The flavors are bold and bright. Add this garlic vinaigrette to your kitchen repertoire for drizzling over greens, marinating chicken, or adding a finishing touch to grilled or roasted veggies.

And here’s the kicker: making your own vinaigrette is ridiculously simple.

Seriously, you’ll wonder why you ever spent money on a store-bought dressing once you whip this up. Plus, you own the bragging rights. Imagine telling your dinner guests, “Oh, this dressing? Made it myself.” Cue the applause.

The Magic of Garlic in a Garlic Vinaigrette

Now, let’s focus on the star of the show: garlic. This humble little bulb is a flavor and nutritional superstar.

Garlic is packed with antioxidants, vitamins, and sulfur compounds like allicin, which support heart health, boost immunity, and reduce inflammation. Its antimicrobial properties and ability to regulate blood sugar make it a powerhouse for overall well-being.

You can mince the garlic, but to infuse every drop of your garlic vinaigrette with that addicting garlic flavor, master the skill of making a garlic paste.

Wait, a paste? Yep! It’s easier than it sounds, and it’ll take your garlic vinaigrette game to the next level.

How To Make Garlic Paste

1. Start with a clove or two of fresh garlic. Peel off that papery skin.

2. Place the clove on a cutting board and give it a good smash with a bench scraper – NOT your most prized kitchen possession, your chef’s knife.

3. Sprinkle a pinch of kosher salt over the smashed garlic. This acts as an abrasive to help break it down.

4. Mince the garlic with the salt.

5. Then using the flat side of your knife, drag it back and forth over the garlic, pressing and smearing it against the cutting board. Mince it some more if needed and repeat this process until the garlic is smooth and paste-like.

And voilà! You’ve got garlic paste—a silky, aromatic base that’ll blend seamlessly into your vinaigrette. No harsh garlic chunks here, just pure, garlicky goodness.

Why a Homemade Vinaigrette is a Win

Store-bought dressings often come with added sugars, preservatives, and mystery ingredients you can’t pronounce. Making your own garlic vinaigrette means you’re in control. Want it tangier? Add more vinegar. Prefer it a little sweeter? A drizzle of honey will do the trick. Add some fresh or dried herbs.

So, next time you’re staring at a bag of salad greens and wondering how to make them exciting, make this garlic vinaigrette. It’s quick, it’s easy, and it makes everything taste better. Your salads (and your taste buds) will thank you.

Looking for another recipe that features garlic? Try this one.

Garlic and Sage Gravy