Don’t get me wrong: I love garlicky anything, be it Caesar dressing, pot roast, or potato chip dip. But sometimes—and especially when it comes to warm-weather salads—I want garlic-ish, not garlicky. A whisper, not a shout.
As the authors explain, this simple step holds back that punch-you-in-the-face pungency, while still adding “lots of subtle flavor to the salad.” Think of whirling a citrus peel around the rim of a cocktail glass—the drink gains all the benefits of the ingredient (brightness! Vibrancy! Good vibes!), but isn’t overtly citrus-y.
You can show off this trick in a couple places: salads that call for garlic (that you’d like to tone down) and salads that don’t (that you’d like to dial up). With the former, just skip the garlic in the dressing and season the bowl instead.
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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.