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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A change of pace salad dressing with the great flavor of roasted garlic and shallots. Ingredients:
1 head of garlic, top third cut off and loose skin removed |
2 shallots, loose skin removed |
4 tb olive oil |
1 tb lemon juice |
1 tb white wine vinegar |
1 tsp dijon mustard |
1 tsp thyme leaves |
1 tsp minced fresh rosemary |
6 tb extra-virgin olive oil |
salt and pepper to taste |
Directions:
1. Preheat oven to 400*F
2. Place the head of garlic and shallots on a piece of heavy duty aluminum foil and sprinkle with 2 TB of olive oil.
3. Wrap and seal tightly. Place on a baking sheet and cook in 400*F oven for 1 hour.
4. Remove from oven, open the package and allow to cool.
5. When cool enough to handle, squeeze the garlic and shallots from their skins into a blender or food processor.
6. Add 2 TB olive oil, lemon juice, white wine vinegar, Dijon mustard thyme, rosemary. Process to a puree.
7. With machine running add in a slow steady stream 6 TB of extra-virgin olive oil.
8. Salt and pepper to taste.
9. Makes 3/4 cup.
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