1 Homestead Heritage egg
2 Tablespoons apple cider vinegar
1 and 1/4 cup (separated) Gold Crop Nutrition sunflower oil
1/4 cup Meadow Valley Farm – Monterey Jack, shredded
2 cloves of Silverthorn garlic or 1 green garlic bulb
Begin by creating the dressing. Place the egg and apple cider vinegar in a blender or food processor and let set for about 5 minutes. Once 5 minutes has passed, add in 1 tsp himalayan salt and 1/4 cup of sunflower oil.
Now, having the other cup of oil ready to be poured SLOWLY, begin blending the egg mixture and slowly pour in the cup of oil. Be very careful not to pour fast- you should have a small stream falling into the blending mixture until all oil is gone to create a mayo emulsion.
Once you have created the mayo emulsion, add in the green garlic bulb and shredded cheese, blending until smooth. Then salt dressing with himalayan salt to preferred taste.
Drizzle over your salad and enjoy!
*Dressing can be stored in an airtight container in fridge for up to 2 weeks.
The Salad (pictured) makes 2-3 side salads
1 head Silverthorn green butterhead lettuce or romaine, chopped
1 bunch of Silverthorn easter egg radish, sliced thinly
3 Silverthorn carrots, shredded
6-8 Silverthorn cherry tomatoes, cut in fourths