Roasted Garlic Dressing

READY IN: 25mins
Recipe by Hey Jude

This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.

Top Review by Garlic Chick

Made this a while back and it is quite excellent. I made a few changes, though. I roasted the garlic in the traditional manner in the oven. I used only about one teaspoon of mustard as the amount looked high and I had read another comment. I used regular canola oil and added it in the blender in a small stream. Also, for oomph I added one clove of unroasted garlic to the dressing. This is truly excellent, plus it kept beautifully in my fridge for weeks and that I always appreciate. Thanks, Hey Jude, this is a great dressing.

Ingredients Nutrition

Directions

  1. In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
  2. Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
  3. When cool enough to handle, peel the cloves.
  4. In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
  5. covered and refrigerated, this dressing will keep for several weeks.

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