Mixed Green Salad with Creamy Garlic Dressing

Mixed Green Salad with Creamy Garlic Dressing

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Recipe by Stephen Pavy

Serves: 12

Serve with Fogdog Chardonnay

8 qts.

Mixed salad greens (visit your local farmer’s market for the freshest seasonal greens)
½ cup

Extra virgin olive oil

¼ cup Sour cream
2 Tbsp. White wine vinegar
2 Tbsp. Freshly squeezed lemon juice
4 tsp. Dijon style prepared mustard
2 Small garlic cloves, minced
½ tsp. Salt
¼ tsp. Freshly ground black pepper

Place all ingredients in a hand blender and blend until emulsified (alternately, you can mash the garlic and salt together in a mortar and pestle until garlic is pasty, then whisk in other ingredients).

To keep greens fresh, toss only ½ of the greens with ½ cup of the dressing just when first guests arrive. As salad bowl empties, add some or all of remaining greens and toss with ¼ cup dressing for each two quarts of greens.