Tip: This vinaigrette gives you the opportunity to eat garlic raw. Eating raw garlic is one of the best things you can eat, nutritionally (especially organic garlic). How you prepare the garlic can make a lot of difference to the taste of the dressing. We want the juice of the garlic to come out and flavor the dressing. You won't get the same results if you use one of those gadgety garlic presses, or just chop the garlic without any hard crushing. If you want to get the best out of your garlic for this recipe, follow the tried and true method I use to create a garlic paste:
Again, cover the clove with the side of the knife blade and press down using the palm of your hand. This time very hard, while jiggling the knife side to side a bit, in order to grind the clove against the cutting board. Smash the side of the knife to further mash the garlic With the palm of your hand, drag the knife blade toward you as you smear the garlic pulp against the board, then flip the blade over to the other side, and repeat dragging and crushing the garlic pulp under the blade. (The juices will prevent the garlic from sticking to the blade). Once the garlic is starting to soften, chop it up with the knife in a rocking motion, horizontally and vertically, until it is finely chopped. Then continue crushing, dragging, mashing and smearing the knife blade against the garlic pulp, until the pulp is totally soft and mushy, and moist from its juice, and finely minced. Now scoop the pulp up with the knife and scrape it into the dressing.
2 T Yogurt
2 T Mayonnaise
1 cl (clove) garlic, crushed, chopped
ground pepper (opt)
Combine yogurt, mayonnaise, garlic, herbs, etc. in a bowl, or in a jar or bottle, and shake. Add green salad, toss.