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Creamy Roasted Garlic Vinaigrette

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Level: Intermediate

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Description

This simple, creamy roasted garlic vinaigrette will instantly become your new favorite salad dressing. A great dressing to make ahead of time, this vinaigrette can be used on any green, garden, or mixed vegetable salad.

Ingredients

  • FOR THE ROASTED GARLIC:
  • 2 heads Fresh Garlic
  • Your Favorite Herbs, To Taste
  • Black Peppercorns, To Taste
  • Olive Oil, For Drizzling
  • FOR THE DRESSING:
  • ¾ cups Oil
  • 3 Tablespoons White Wine Vinegar
  • 2 Tablespoons Water
  • 1 Tablespoon Brown Sugar
  • ½ Tablespoons Cracked Black Pepper
  • 1 teaspoon Salt

Preparation

Preheat oven to 325ºF.

Slice tops of garlic bulbs Place tops and rest of the bulb in a pan with some herbs, black peppercorns and olive oil. Drizzle oil over the bulbs of garlic so that the oil can seep in between the cloves.

Cover the pan with a lid if you have one or cover it with tinfoil. Place in preheated oven and roast for about 1 hour. After removing the roasted garlic from the oven, let it cool to room temperature.

For the dressing:
Squeeze the now-soft cloves out of their skin, and into a blender or food processor. Or simply scoop it into a bowl.

Add the rest of the dressing ingredients into the mixer and blitz or puree until smooth. If mixing the roasted garlic vinaigrette by hand, whisk everything together vigorously by hand.

Taste and re-season the roasted garlic dressing with some salt and a pinch of sugar if it’s too tart.

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