First smoke the garlic, smoke more than one bulb at the same time. Smoked garlic can actually be used wherever you use regular garlic. Only the flavour is surprisingly different. Store smoked garlic tightly covered in the refrigerator.
Fill the smoker with the smoke chips and bay leaves. Place the garlic on the grid and smoke on as low a heat as possible for 30 minutes. Turn off the heat and leave the garlic in the smoker for another hour or more.
Flatten the garlic in order to easily remove the skins. Add them with the horseradish and the vinegar to a blender or food processor and purée until smooth. Add the oil while stirring and then the herbs. Once the dressing is thick and white, season it with salt and pepper.
This dressing is delicious on boiled potatoes, on a grilled vegetable salad or served with red meat.
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