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Epicurious

Roasted-Garlic Vinaigrette

3.1

(2)

Ingredients

3 heads garlic
olive oil for drizzling
2 tbsp sherry vinegar
1 tsp Dijon mustard
coarse salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 375°F. Slice the tops off the garlic so the cloves are exposed. Place the heads in a baking dish and drizzle with olive oil. Cover the pan with foil and roast until the garlic is golden brown and fragrant, 20 to 25 minutes. Remove the garlic from the oven. Cool briefly before squeezing the cloves out of their skins into the bowl of a blender. Combine the vinegar and mustard, blending until smooth. With the machine running, slowly drizzle in 3/4 cup olive oil. Keep the blender running and season with salt and pepper.

From Esquire Eat Like a Man: The Only Cookbook a Man Will Ever Need edited by Ryan D'Agostino. Copyright © 2011 Hearst Communications, Inc. Published by Chronicle Books LLC.
TagsSalad DressingSaladGarlicRoot VegetableVegetableNut FreeGluten FreeDairy FreeEasyBlenderCookbooks
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