Rich and savory roasted garlic cloves, dijon mustard, sherry vinegar and splash of worcestershire blend into a creamy, tangy vinaigrette. These big, bold flavors are a dream for leafy greens, bitter chicories and so much more.
A splash of worcestershire sauce rounds out the sharp edges of this punchy vinaigrette, cutting the acid and giving the dressing a deep, mellow richness. Try it tossed with crisp greens like butter lettuce, arugula or little gems. For a fresh take on Caesar salad ( ’cause let’s be honest, we always need more Caesar variations) toss with romaine lettuce, toasted garlic bread crumbs and lots of grated parmesan cheese.
Think outside the bowl… This Roasted Garlic Vinaigrette has many uses beyond salads too; use it as dip for crudités or marinade for grilled salmon or chicken. Drizzle it over roasted root vegetables, or raw shaved brussels sprouts. The possibilities are endless!
If you’re in need of a refresher on all things vinaigrettes and salad dressings check out my blog post: How-To Make a Perfect Vinaigrette.
Ingredients You’ll Need:
Tips & Tricks
Roasted garlic and garlic confit are very similar in flavor and texture, and can be used interchangeably in this recipe. Roasted garlic is made by roasting whole heads of garlic until they are deeply golden brown, then squeezing or peeling the cloves out of their skin. With the confit method, peeled garlic cloves are cooked in a bath of olive oil, low and slow until soft and lightly golden.
- Garlic Confit: I have a whole blog post on Oven-Roasted Garlic Confit you can find here for a more thorough explanation. Preheat your oven to 325°F. Place peeled garlic cloves into an oven-safe baking dish, cover with olive oil then bake, uncovered, for 45 minutes or until the cloves are soft and golden in color.
- Whole Roasted Garlic: Preheat your oven to 375°F . Cut 1/4 inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Drizzle with 1-2 tablespoons of olive oil, bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for 45 minutes, let it cool in the foil.
Vinaigrettes and Salad Dressings:
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Roasted Garlic Vinaigrette
- 10 cloves garlic confit or 1 bulb of roasted garlic *see notes*
- 2 tablespoons dijon mustard
- 3 tablespoons sherry vinegar or apple cider,
- 2 tablespoons worcestershire
- 1 cup olive oil
- 1/4 cup warm water
- salt and pepper
- Put the roasted garlic, mustard, vinegar and worcestershire into a blender or food processor and blend for 30 seconds or until combined.
- With the machine running, add the olive oil in a slow, steady stream until incorporated. Add the warm water, one tablespoon at a time, until the dressing is smooth and pourable. Season with salt and pepper. This dressing will keep for a week in the refrigerator.