Anthrax Salad Dressing

[NotQuiteCockney]

This got mentioned in the Katharine Hammet (sp?) article in Observer Woman this weekend. I know, I know, shut up.

But yeah, you mince garlic, leave it in balsamic vinegar for 5 minutes, then add oil etc. Does this work? Can you still taste the garlic, but not its sharpness?

And no, I don't think it prevents anthrax. Before tamum or MrsB batter me to death with their lab coats.

anthrax

am I missing something

Logically I would say that it is 'cooked' slightly by the acidity of the vinegar.

The designer thought more garlic strengthened your immune system and hence would prevent anthrax.

She did sound rather tongue in cheek with it, I think?

You have just reminded me of a fab dressing made by roasting whole cloves of garlic and shallots in a little balsamic and then pureeing them with more balsamic and then adding olive oil until it emlusifies. Totally fab, I must make some.

So has anyone tried this? Or do I have to be the guinea pig?

Roast garlic is lovely, but more work than this ...

Bumping? I wanted to make it tonight for the ILs, but DH vetoed me.

I always add raw minced (lets be honest, I use the jar of lazy garlic) garlic to my salad dressing and it makes it taste lovely. You get a hint of garlic but not the overwhelming 'Oh my god' of noraml raw. Lets face it thats what the french put in their salad dressing so it can't be bad!!

I can smell you all from here

it may prevent anthrax but I bet it will be defeated by inlaws. Hey, you could use it in your Zombie Plan, though.

I put loads of garlic in a stir fry the other day, and I could smell me the next day. It was nice, though.

NQC- Have you tried it yet??

No, still haven't. Well, haven't had a salad, been insanely busy. I might manage to make and eat one tonight, but I'll be feeding various childcare providers etc, mad chaos. But might do this anyway.

Let me know how it is...I'll give you my recipe for dressing later to try.

mmm yummy.

My mum always puts a clove of garlic cut in half in the jar she makes salad dressing in, so it infuses but isn't too pungent. (Obviously the cloves of garlic don't get poured on the salad!)

It came out ok. I think I didn't chop up the garlic enough. I think I will try grating it on the very fine grater next time (which just makes mush).

2 tblsp good extra virgin olive oil
1 tblsp walnut oil
1 tblsp good balsamic vinegar (or more if you like it)
A pinch of mustard powder
1 tsp garlic (finely chopped)
1 tsp shallots (finely chopped)
seasoning.
Try it then play with the flavours to your own taste.