I made an amazing salad last night (which I will be sharing with you soon) and I needed the perfect dressing to go with it. I have to admit, I am normally a bottled salad dressing kind of girl but lately I have been making my own and it’s crazy how easy it is. Not only that, but it’s much healthier because you control exactly what goes in it which means no weird, funky processed junk that nobody can pronounce.
I was very intrigued when I came across this recipe and knew it had to be made pretty much immediately. When I saw that it called for 3 whole garlic bulbs, I was a bit concerned that it would be garlic overload but I was totally wrong. It lent a sweet, almost buttery flavor to the dressing and helped mellow out the zinginess of the vinegar. This dressing will definitely be a staple in our refrigerator from here on out.
Roasted Garlic Vinaigrette
recipe from Taste of Home
Yields 3/4 cup
3 whole garlic bulbs
1 teaspoon plus 2 tablespoons olive oil, divided
3 tablespoons tarragon vinegar
2 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
1-1/2 teaspoons Italian seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining 2 Tbsp. olive oil; cover and process until smooth. Store in the refrigerator.