Recipe

Roasted Garlic Dressing Recipe

	Coffeebean53 / All my dishes 2 years, 4 months ago A change of pace salad dressing with the great flavor of roasted garlic and shallots. Prep:5m Cook:60m Servings:6	Coffeebean5
	easy salad dressing

Does this look good? Yeah! / Nope

Fans

paprikamam

eleven

Ingredients

1 head of garlic, top third cut off and loose skin removed

2 shallots, loose skin removed

4 TB olive oil

1 TB lemon juice

1 TB white wine vinegar

1 tsp Dijon mustard

1 tsp thyme leaves

1 tsp minced fresh rosemary

6 TB extra-virgin olive oil

Salt and pepper to taste

Directions

Preheat oven to 400*F

Place the head of garlic and shallots on a piece of heavy duty aluminum foil and sprinkle with 2 TB of olive oil.

Wrap and seal tightly. Place on a baking sheet and cook in 400*F oven for 1 hour.

Remove from oven, open the package and allow to cool.

When cool enough to handle, squeeze the garlic and shallots from their skins into a blender or food processor.

Add 2 TB olive oil, lemon juice, white wine vinegar, Dijon mustard thyme, rosemary. Process to a puree.

With machine running add in a slow steady stream 6 TB of extra-virgin olive oil.

Salt and pepper to taste.

Makes 3/4 cup.

Recent Gawkers

goldpanm

drdement

judysa

barbeque

conner90

periperi

grumbleb

v_gray

grockle

5thsiste

billybob

Not quite what you're looking for? See more Salad / Salad Dressings

Or see more just like this

Comments

kait_farrer 2 years, 4 months ago said:
Sounds good

eleven 2 years, 4 months ago said:
I am making this today, got the garlic roasting right now. I think I'll serve it with my own pasta alfredo, which is simple and delicious.

Thanks, coffeebean. :-)

eleven 2 years, 4 months ago said:
UPDATE: Ok, I have taken liberties with your dressing, CB. Just letting you know. :-P As dinnertime approached, I realized that I was hungrier than just pasta alfredo, so I sauteed some veggies (portabellos, green pepper, bell pepper, onions and tomato) in some extra-virgin olive oil, tossed in a bratwurst (out of its casing, chopped), added about a half cup of my Budweiser to deglaze the pan, tossed the above with the pasta, the parmesan and cream for the alfredo, and about a half-cup of that wonderful dressing! Served it over greens and toasted french bread and once again, my boys are happy happy joy joy! Thanks for a great idea!

coffeebean53 2 years, 4 months ago said:
I tried this with some roasted garlic oil I made replacing the olive oil. I thought that I would post it here.

To Make Roasted Garlic Oil: Take 3 large cloves of garlic, cut in half. Drizzle with some olive oil and roast for about 15 min. in a 350* oven. Place the roasted garlic cloves in 1 c. of olive oil. Store in fridge for a week or two. Strain out the garlic cloves and replace in container. Keep in fridge to use in this dressing and in other recipes which you would want to use it in.