Don’t get me wrong: I love garlicky anything, be it Caesar dressing, pot roast, or potato chip dip. But sometimes—and especially when it comes to warm-weather salads—I want garlic-ish, not garlicky. A whisper, not a shout.
Until now, this simply meant using less garlic in a salad dressing. But while reading Cook Something by Melissa Hamilton and Christopher Hirsheimer (the Geniuses behind these crispy chicken thighs and these spice-fried eggs), I stumbled upon a smarter strategy:
from Food52 https://food52.com/blog/25308-salad-dressing-garlic-hack
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