Garlic: The Jekyll and Hyde of the Herb World

I am aware of the bold statement being made here and honestly, I mean no disrespect. So lets pause for a moment and pay homage to this unassuming bulb.  On the outside, this little critter looks innocent enough, bundled in a modest yet elegant white paper shroud.  But peek inside and whoa mama!  Nothing but BIG flavor! 


I mean seriously, if I had to personify garlic in its raw form, it would be this loud, unapologetic, leisure suit AND gold chain wearing powerhouse.  Indulge me if you will but if any herb were to possess chest hair, it would have to be garlic!  But toss this guy in a little oil and roast it in the oven and it becomes a completely different creature.  The garlicy bite is taken down a few notches and pleasantly replaced with a delectable sweetness.  It is still a powerhouse of a herb but without the edge.  This herb is a complicated herb indeed!  


You may be wondering why I possess such unbridled enthusiasm for garlic.  Well, if garlic did not exist in my world, I would indeed be a very sad and bored foodie.  As far back as I can remember, my mother would mince up a mess load of garlic and stockpile it in the fridge.  At dinner time, my mom would toss two heaping spoonfuls of garlic into the oiled wok and the garlic would sing like a song bird.  Shortly thereafter, I knew good eats were on their way.


PLAYING FAVORITES
Which do I prefer, raw or cooked?  I love garlic both ways but if my arm were twisted and I had to yell "uncle", I would chose raw.  Raw garlic!!! No contest, give me the raw stuff.  I enjoy food in all is various stages but garlic in its unadulterated form is just pure awesomeness.  Yes, it gives you crazy wicked breath but its a small price to pay for such great flavor.  


Anywho, here is one of my favorite garlic recipes of all time.  Easy to make with simple flavors in perfect matrimony.  It was provided to me by my dear friend, Carine, who is a great cook, mother and graphic designer.


Carine's Salad Dressing
1 lemon juiced

1/2 tsp salt

1 tsp dried mint

1 tsp cayenne pepper (I use half this amount because I am not tough)

1 large clove garlic, finely chopped or pressed in a garlic press

olive oil (equal parts to the lemon juice)

Put all ingredients in a jar with a lid.  Shake vigorously and toss with your favorite salad greens.  I also like to use this dressing for a salad made with boiled potatoes with raw onions slices and cilantro.  Fantastic!