Garlic-Lime Vinaigrette Dressing/Marinade
1 small clove garlic, finely minced
1/4 tsp. coarse salt
1/2 tsp. dry mustard
2 tbsp. fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup olive oil
salt to taste
black pepper to taste
In a bowl, whisk together the garlic, coarse salt, mustard and lime juice.
Slowly pour in both olive oils, mixing constantly until thickened.
Season with salt and pepper.
Cover and refridgerate 1-2 days.
Bring to room temperature before using.
Notes: I used this as a marinade for quartered radishes (one bag). I put in 4-5 cloves of garlic and used all extra virgin olive oil that had a strong flavor. I may have left the mustard out...not sure- I remember thinking I wasn't really in the mood for it that day. The flavor of the radishes got better after marinating for a day or two.
This recipe is from The Carbohydrate Addict's Cookbook.