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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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.
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