Roasted Garlic Dressing

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 1 2/3 cups

ingredients

• 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

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.

Reviews

[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.

 

[Liara]

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!

 

[shimmerchk]

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!

 

[PaulaG]

The roasted garlic makes a very mild, flavorful dressing. This may be a first--I followed your directions and didn't change a thing. Served it over a fresh spinach and feta salad. Wonderful!