CREAMY ROASTED GARLIC DRESSING
Makes: About 1 cup
Start to finish: 1 hour, 25 minutes
Pair this dressing with sturdy greens. You will need about 2 tablespoons of dressing per 2 cups of greens.
3 large garlic heads (3 ounces each), outer papery skins removed and top third of head cut off and discarded ¼ cup white wine vinegar 3 tablespoons water 2 teaspoons honey 1 teaspoon Dijon mustard 1 teaspoon minced fresh thyme Salt and pepper
1/3 cup extra-virgin olive oil
Adjust oven rack to middle position and heat oven to 350 F. Wrap garlic in aluminum foil and roast until golden brown and very tender, 1 to 1 ¼
hours. Remove garlic from oven and carefully open foil packets. When garlic is cool enough to handle, squeeze cloves from skins (you should have about 6 tablespoons); discard skins.
Process garlic, vinegar, water, honey, mustard, thyme, ¼ teaspoon salt and ¼ teaspoon pepper in blender until smooth, about 45 seconds, scraping down sides of blender jar as needed. With blender running, slowly add oil until incorporated, about 1 minute. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 1 week; whisk to recombine before using.)
Creamy Roasted Garlic and Miso Dressing
Omit thyme and pepper. Substitute rice vinegar for white wine vinegar, 1 tablespoon white miso for mustard and vegetable oil for olive oil.
Nutrition information per serving with the garlic dressing: 165 calories; 96 calories from fat; 11 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 454 mg sodium; 14 g carbohydrate; 4 g fiber; 5 g sugar; 4 g protein.