Prep 10 mins
Cook 15 mins
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.
- 10 -12 cloves garlic, unpeeled
- 1 cup olive oil (not extra virgin)
- 1⁄3 cup balsamic vinegar
- 1⁄3 cup water
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 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.
- 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.
- When cool enough to handle, peel the cloves.
- In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
- covered and refrigerated, this dressing will keep for several weeks.
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.
This was good, milder than I expected it to be. I will decrease the mustard next time as I felt it was a bit too strong. Served this over steamed vegetables. Thanks!
This was really good! It made a mild dressing with just the right bit of tang. The roasted garlic flavor was quite suttle, maybe because I halved the recipe and cut back on the olive oil, but still was a great compliment to the otherwise boring tossed salad. Thanks! We will be using this again!