Garlic, Roasted

Due to the high sodium content in most commercial salad dressings, I make my own. Since I prefer the flavor of roasted garlic over raw, I roast a bulb every Saturday and make salad dressings on Sundays. This recipe is from Moosewood Restaurant Low-Fat Favorites.

• Ready In: 50 mins
• Yields: 1 bulb

Ingredients

• 1  garlic head
• 1  tablespoon water

Directions

1. Preheat oven to 375.
2. Peel most of the papery skin from bulb.
3. Cut tip off, exposing tops of cloves.
4. Place in small baking dish or on square of foil.
5. Add 1 T water.
6. Cover dish or close foil square.
7. Bake for 45-60 minutes, until very soft to the touch.
8. Let cool.
9. Separate cloves and store in refrigerator.
10. Peel cloves as needed.
11. Sealed and refrigerated, it will keep for at least a week.