The Best Garlic Dressing
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The dressing can be used on any variety of greens or tossed with red onion rings. Spoon on grilled fish, meats and poultry. It also makes a fine topping for grilled breads on the grill or under the broiler.
2 small heads garlic, separated into cloves
1/2 cup no fat, no salt chicken or vegetable stock
3 tablespoons white wine or cider vinegar
1-1/2 tablespoons extra virgin olive oil
1-1/2 teaspoons Dijon mustard
2 anchovy fillets, rinsed and patted dry
Freshly ground pepper to taste
In a small sauce pan, bring unpeeled garlic cloves and stock to a simmer over medium-low heat. Reduce heat to very low, cover and cook until cloves are tender, about 15 minutes.
Remove the cloves with a slotted spoon to a plate to cool for 2 minutes, reserving the cooking liquid. Add enough water to the cooking to measure 1/4 cup.
Squeeze cooled garlic pulp out of the skins into a blender or food processor. Add reserved cooking liquid, vinegar, oil, mustard and anchovies. Process or blend until smooth.
Season with freshly ground pepper to taste.
Kay Schriefer, Moline