Roasted Garlic Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From . We haven't tried this yet, but I'm going to make it soon. The original recipe called for 3 garlic cloves, but after reading the directions, I strongly suspect they meant three HEADS of garlic. Please let me know if I am mistaken and it would be better with 3 cloves instead of three heads of garlic. Ingredients:
3 heads garlic |
2 tablespoons olive oil |
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 black pepper |
Directions:
1. Preheat oven to 425 degrees F.
2. Remove the papery outer skin from garlic (do not peel or separate cloves). Cot tops off of garlic bulbs. Brush with 1 tsp oil. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-40 minutes or until softened. Cool for 10-15 minutes.
3. Squeeze softened garlic into a blender. Add vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper, and remaining oil. Cover and process until smooth.
4. Store in the refrigerator.
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