Christopher Ranch

The sun has finally seen fit to shine on this burg (sadly, a little too late for our cherry crop) but with 90 degree weather expected this weekend, dining light is on tap for me and mine. And what’s better than a big, beautiful green salad on a hot day?  Well, a lot of things (a walk in the redwoods, a winning lotto ticket, okay, I’ll stop…), but when I’m craving greens, I’ll go to great lengths to build a masterpiece piled high with freshness, flavor and even a little love.

If you’re like me and throw your heart and soul (and the kitchen sink) into a salad, you don’t want to ruin it with a mediocre and/or bottled dressing lacking any real personality. Which brings me to the point of this blog: our very own Justin (salesperson slash chef) has created what I so eloquently described as “awesome” when it first hit my taste receptors, Green Garlic Vinaigrette. Before you tell yourself, cripes, it’s another green garlic recipe, do not NOT try this recipe. Besides being fresh, zesty and just plain delicious, this dressing is a refreshing pick-me-up for an energy draining dog day. Try it on salads, meat, fish, chicken, burgers – and in or on any food you can think of.  Last night, I grilled some venison sausages, sliced them up and used Justin’s GGV as a dipping sauce instead of mustard. It was, and I contentedly repeat myself, awesome!

JUSTIN’S GREEN GARLIC VINAIGRETTE 

3        oz. Christopher Ranch Green Garlic, trimmed and coarsely chopped

3        tbls. chopped cilantro

3        tbls. white wine vinegar

2        tbls. water

½       cup canola oil

Salt and pepper to taste

Blend green garlic and cilantro first, then add vinegar, water and blend. With blender still running, add oil very slowly until well blended