Garlic Infused Apple Cider Vinaigrette combines the strong and creamy taste of Dijon mustard, tartness from the vinegar and the pungent flavours of garlic. So good!
Garlic is one vegetable that transcends across all cuisines. So formidable, this allium continues to form a major part of all our culinary experiences. Once crushed, it releases all of its pungent goodness straight into the dish.
Garlic has been around for a very long time and along the way it’s collected some really fun facts which I thought I’d collate and share with you. Love learning about folklore, medicinal beliefs and plain old wives tales:
19th of April is National Garlic Day! It is celebrated by making a dish with garlic. Essentially for me that pretty much most of the calendar year!
Garlic is affectionately known as the “stinking rose”. Named about almost a century ago by French writer and physician, Henri Leclerc who roughly translated its ancient Greek name.
Garlic is known to have medicinal powers. In ancient Egyptian times, workers building the pyramids were given raw garlic to ward off illness and to build endurance and strength. Some believe without garlic we would have pyramids! This same belief was also observed by Greek soldiers who were given a ton of garlic before battle as it would enhance their prowess and stop them from getting sick.
I’m sure you’ve heard the myth that garlic wards off vampires. Apparently it also works on werewolves, demons and witches if ever you come across one. The other thing it repels is mosquitos although the thought of rubbing garlic on my skin isn’t so appealing.
If you’re a gardener and aphids are running rampant, mix some crushed garlic with water and spray your plants.
Stainless steel and garlic do not mix. If your hands smell from handling garlic, wash it under cold water with stainless steel to remove the odours. My mother had one of these stainless steel pebbles and she used it when she was also preparing raw fish.
As mentioned, garlic has many medicinal benefits but only when consumed raw. Once you cook it, it diminishes drastically. Time to chew on a bulb of garlic like you would an apple? Ewwww…. No thanks!
This one is interesting and I should try it. If you get a splinter, cut a clove and put in right on top of the splinter. Then cover it with a bandage and it should draw the splinter out! Anyone tried this?
That was a bit of fun!
Garlic Infused Apple Cider Vinaigrette Ingrédients
Olive oil: This is one of those dressings that does not follow the classic vinaigrette 3:1 ratio. It has equal parts oil to vinegar as I’m after a more tart and runny dressing. Great for leafy salads.
Dijon mustard: If you’re able to, grab yourself some Grey Poupon Dijon mustard which for one of the best Dijon mustard around it’s incredibly affordable. The Maille brand is also great and we have quite a few of their varieties in the fridge.
Garlic: Crush the garlic and discard the skin. Just pop it into the dressing and let it do it’s work. The longer you let it infuse the stronger and more pronounced the flavours. A good dressing to make in advance or even the day before.
Garlic Infused Apple Cider Vinaigrette Method
In a small bowl, add olive oil, Dijon mustard, apple cider vinegar and the crushed clove of garlic. Mix well.
We are not going to use the garlic in the salad as it’s too strong. We simply want to infuse the dressing for about 30 minutes. You can definitely do this for a much longer period of time.
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Garlic Infused Apple Cider Vinaigrette
- In a bowl, mix 2 tbsp of olive oil, 2 tbsp of apple cider vinegar, 2 tsp of Dijon mustard and 1 smashed garlic clove.
- Let it sit for 30 minutes so the garlic is infused into the dressing.
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