2 heads green garlic
1 tbl. olive oil
1/3 c. mayonnaise
¼ c. buttermilk
3 tbl. white wine vinegar (or regular)
1 bunch cilantro or dill leaf (chopped fine)

Cut stems off garlic heads. Leave whole. Place on a square of baking foil, drizzle the olive oil over all, seal the foil and bake for 1 hour at 350 degrees.

In a blender, squeeze the soft garlic cloves from each head, discarding the tough outer skins. Add the mayonnaise, buttermilk, wine vinegar, and cilantro or dill. Blend until smooth. Pour this into a jar. Just before tossing your salad, grind black pepper into the dressing. Refrigerate for up to 2 days.