Zesty Garlic Vinaigrette
Zesty Garlic Vinaigrette
Rated 5.0 stars by 1 users
Category
Dressing
Cuisine
American
Author:
Robert Moreland
Servings
12
Prep Time
10 minutes
Cook Time
24 hours
Calories
26
This Zesty Garlic Vinaigrette is a punchy, restaurant-quality dressing designed for true garlic lovers. Unlike standard vinaigrettes, this recipe uses a unique "pickling" method: it combines finely minced garlic with whole cloves that infuse into a blend of apple cider vinegar and neutral oil over 24 hours.
The result is a bright, tangy dressing with a sharp garlic aroma and subtle herbal notes from dried parsley. Because it uses a neutral oil rather than olive oil, it remains liquid in the refrigerator, making it a convenient, ready-to-pour staple for crisp green salads, grain bowls, or even as a savory marinade for proteins.
Key Features:
Flavor Profile: Boldly garlicky, tangy, and slightly sweet.
Unique Technique: Features a 24-hour "rest" period to let whole garlic cloves pickle and infuse the oil.
Texture: A classic, light emulsion that stays fluid when chilled.
Versatility: Perfect for those who want a dressing that "stands up" to hearty ingredients without solidifying in the fridge.
Ingredients
-
1/2 cup Apple cider vinegar (this provides the characteristic tang)
-
1 cup Neutral oil (Canola or Grapeseed work best to let the garlic shine)
-
8-10 cloves Fresh garlic, peeled (keep some whole, mince a few)
-
1 tbsp Granulated sugar (to balance the acidity)
-
1 tsp Coarse sea salt
-
1/2 tsp Coarse ground black pepper
-
1/2 tsp Dried parsley (for those little green flecks)
-
1/4 tsp Ground mustard (acts as a natural emulsifier)
Directions
Prep the Garlic: Take 3-4 cloves of garlic and mince them very finely (or use a garlic press). Leave the remaining 5-6 cloves whole.
Dissolve the Solids: In a medium bowl or a large mason jar, whisk together the apple cider vinegar, sugar, salt, pepper, ground mustard, and the minced garlic. Let this sit for about 5 minutes so the salt and sugar fully dissolve in the acid.
The Emulsion: Slowly pour in the oil while whisking vigorously. If using a jar, you can just screw the lid on tight and shake it like you mean it.
The "Pickling" Phase: Add the whole garlic cloves and the dried parsley to the mixture.
Rest: For the best flavor, let the dressing sit in the fridge for at least 24 hours. This allows the whole cloves to "pickle" in the vinegar and the oil to infuse with that sharp garlic aroma.
Recipe Note
Tips for Success
The Oil Choice: Avoid using high-quality Extra Virgin Olive Oil for this specific recipe. EVOO can solidify in the fridge and has a strong flavor that competes with the garlic. A neutral oil keeps it liquid and crisp.
The Garlic Cloves: If you want the cloves to be edible and mellow like the bottled version, you can quickly blanch the whole cloves in boiling water for 1 minute before adding them to the dressing.
The "Shake": Since this is a classic vinaigrette without heavy stabilizers, it will separate. Just give it a good shake before every use.
Shelf Life: Because this contains fresh garlic stored in oil, you should keep it in the refrigerator and aim to use it within 7 to 10 days for the best quality and safety.
Pro Tip: This isn't just for salad. Use this as a marinade for chicken or fish, or drizzle it over roasted potatoes right when they come out of the oven.
Nutrition
Nutrition
- Serving Size
- 2 Tablespoons
- per serving
- Calories
- 26
- Carbs
- 6 grams
- 2%
- Protein
- 1 grams
- 2%
- Fat
- grams
- Saturated Fat
- grams
- Fiber
- grams
- Sugar
- 1 grams
- Sodium
- 197 milligrams
- 9%
- Iron
- milligrams
- Potassium
- 63 milligrams
- 2%
- Tags:
- Plant Based
- Sauces
