Roasted Garlic Dressing Recipes transcribed or provided by Uncorked.org |
| 10-12
garlic cloves (or more!) unpeeled 1 cup olive oil (not extra-virgin -- I've made it with extra-virgin, I don't know why they say this) 1/3 cup balsamic vinegar 1/3 cup water teaspoon salt some black pepper 1 tablespoon Dijon mustard In an unoiled small, heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10 to 15 minutes, until it is soft and covered with dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic from the skillet. When the cloves are cool enough to handle, peel the garlic. In a blender or food processor, puree the garlic with the other ingredients until smooth. Covered and refrigerated, this dressing will keep for several weeks. LIM notes: It's easy to scorch the garlic when roasting this way, be careful. Probably be better to roast a whole head and toss all of it in, but that would take much longer. |