It’s getting to be time for this. It’s really only possible to get green garlic in the spring. The green garlic season is pretty short. It depends on the weather how fast those bulbs go from little babies to full grown garlic heads.
1 head green garlic with the stalk and green leaves.
1/2 cup olive oil
1/4 cup red wine vinegar
3 Tbs soy sauce
Large pinch of dry herbs like Herb de Provence or Italian herbs
Dash of salt and black pepper
Cut the top stalk off the garlic. Wash well since there may be some soil hiding in the green leaves. Peel the thicker parts off the garlic head and dice the head, stalk and leaves fine. Mix the oil and vinegar with the soy sauce, salt and pepper, and herbs. At this point I like to put the diced garlic in and transfer everything to a jar so it can be shaken vigorously before dressing your salad. Serve over a nice lettuce mix. (Or whatever type of salad strikes your fancy. It’s a good time for salad greens too!).