A really bold garlic dressing. Not for the faint of heart.
In a quart container tall enough to use an immersion blender, mix:
2 cups of olive oil. I use Berio plain (golden) olive oil, not EVOO.
.5 cup balsamic vinegar. “Supermarket grade.” I use Colavita.
5 large garlic cloves
2.5 tablespoons sun-dried tomatoes packed in oil
3 large fresh basil leaves
1 teaspoon sea salt
.5 teaspoon ground black pepper
1/8 teaspoon fresh thyme leaves
1 tablespoon Dijion mustard
Start with one cup of olive oil and add all the ingredients except the vinegar. Use an immersion blender to mix and chop up the ingredients.
After blending, stir in:
The rest of the olive oil (1 cup)
2 tablespoons grated Parmesan cheese
.5 cup balsamic vinegar
Patrick Lynch 