🔗The joint annual conference of the Association for Literary and Linguistic Computing and the Association for Computing in the Humanities (now the Digital Humanities Conference) isn’t perhaps the first place you’d look for recipes, but Debbie Everhart and Martin Irvine of the Labyrinth Project invited Elaine, myself, and a few others for dinner after the meeting in Georgetown DC in 1993, and produced this dressing. Martin was good enough to mail me the recipe later.
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The original made enough for five hungry academics (with plenty of fresh crusty bread) but I have given an alternative with a much smaller quantity and slightly different ingredients.
Place the balsamic vinegar in the mixing bowl or salad dressing shaker (you can use a small blender or food processor: this is not an exact science) with the crushed or pressed garlic, the Dijon mustard and the honey (see tip).
Add the salt and ground pepper.
Blend all the ingredients except the olive oil.
Add the olive oil and blend all the ingredients together.
Mix the smooth mustard, seedy mustard, and honey in a bowl.
Add the salt and mixed ground pepper and mix well.
Add the rapeseed oil and cider vinegar and whisk thoroughly.
Martin wishes you bon appetit!
A food processor or blender can be used for just about 30 seconds; that will produce very smooth, well blended results. Hand blending/mixing will also work just fine, but will take a minute or two to get everything creamy and well-blended.
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In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.
You don’t need any special equipment to make a fine garlic purée, just some flaked salt and a broad knife. Make sure you don't slip and cut yourself. Roughly chop the peeled garlic clove, then squash it by putting the flat of the knife blade onto it and hitting it with the ball of your fist. Scatter a little salt onto the squashed garlic, and then slide the flat of the knife across it, pressing down hard, then reverse directions and do it again. Repeat until you have a sticky purée.
Ireland is on GMT (UTC), one hour behind Central European, five hours ahead of Eastern, eight hours ahead of Pacific, and 8–12 hours behind Oz/NZ, depending on location. We love to get your calls, but at 4am our time we’re likely to be asleep.
