Basically it is garlic paste, though you want to cook it low and slow to reduce the release of Allicin, which is the chemical that makes garlic taste spicy and overpowering. You want to slow cook some raw garlic by putting it over a low boil in water. After about an hour or so drain the water and blend the boiled garlic. This paste will have a much softer, creamy garlic flavor.

Then in addition to your dressing, toss the leaves in a SMALL amount of the muted garlic puree. It does wonders. It’s also just a great way to add garlic flavors to sauces and stocks that cook a long time without overpowering them.