Roasted Garlic Vinaigrette
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.
Servings: 6
Ingredients
- 10 cloves garlic confit or 1 bulb of roasted garlic *see notes*
- 2 tablespoons dijon mustard
- 3 tablespoons sherry vinegar or apple cider,
- 2 teaspoons Worcestershire sauce
- 1 cup olive oil
- 1/4 cup warm water
- salt and pepper
Instructions
- 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.
Notes
How to Roast Garlic:
Preheat your oven to 375°F (190°C). Cut 1/4 inch (6mm) 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.
Roasted Garlic Vinaigrette will stay fresh in the refrigerator for up to a week. Store in a glass jar with a tight-fitting lid.
Storing Leftovers: