Aunt Jae's Double-Dressed Creamy Garlic Garden Salad

Name: Aunt Jae's Double-Dressed Creamy Garlic Garden Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup extra-virgin olive oil; ½ cup cherry tomatoes, halved; 4 garlic cloves, smashed; Leaves from 2 fresh sprigs of thyme, rosemary, basil — whatever you have on hand; 1 shallot, roughly chopped; 2 tablespoons red wine vinegar; 2 teaspoons dried oregano; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; ½ cup sour cream; 3/4 cup mayonnaise; 2 garlic cloves, grated on a Microplane; 2 tablespoons white vinegar, plus more as needed; 1 tablespoon sugar; ¼ cup Gorgonzola; A large bowl of mixed greens, such as romaine, butter lettuce, arugula and radicchio; ¼ cup shaved Parmesan

4 steps

Prep:10min

Updated at: Wed, 16 Aug 2023 21:59:54 GMT

Nutrition balance score

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Instructions

Step 1

To make the vinaigrette, mix together the oil, cherry tomatoes, garlic, fresh herbs, shallot, vinegar, oregano and sugar in a medium bowl. Season with salt and pepper.

Step 2

Transfer to a jar or cruet. This stuff gets more powerful every day, so make a big batch and store in the fridge for up to 3 weeks.

Step 3

To make the dressing, in a medium bowl, whisk the sour cream, mayo, garlic, vinegar, sugar and Gorgonzola until the cheese fuses with the dressing. Season with salt and pepper and adjust with more vinegar if needed.

Step 4

In a large bowl, toss the greens in about 3 tablespoons of the “marinade” so that every bit gets coated. Drizzle the garlic dressing over the salad and toss. It will be wonderfully saturated and ready to be topped with Parm and a whole boatload of croutons. Leftovers can be stored in an airtight container in the fridge for up to 1 week

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