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Roasted Garlic Dressing

This dressing is delicious with freshly sliced cucumbers, or any green salad and will make your salad course a real event. Roasting garlic gives it a wonderfully mellow, sweet mild flavor.
  • 5-6 large garlic cloves, unpeeled
  • 6 T extra virgin olive oil
  • 2 medium tomatoes, chopped and drained
  • 2 T freshly squeezed lemon juice
  • 3 chopped scallions, white part only
  • 2 T any herb vinegar (or use white vinegar)
  • 1/2 cup finely chopped fresh basil
  • Preheat oven to 350˚ F. Brush the garlic cloves well with 1 teaspoon of the oil, reserving the remaining oil. Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes. Watch carefully so garlic does not get over-brown. Remove and cool. When cool enough to handle, peel the garlic and combine the pulp with the reserved oil and rest of the ingredients in a blender. Blend until smooth, add salt and pepper to taste, and use to dress any mixed green salad. Makes about 1 cup

     

    To purchase Renee's great planting garlic and shallots click here 

     

    Find more great garden-inspired recipes in Renee's Cookbooks

    To purchase Renee's Garden Seeds, click here

    View Recipe Archive

    Preheat oven to 350˚ F. Brush the garlic cloves well with 1 teaspoon of the oil, reserving the remaining oil. Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes. Watch carefully so garlic does not get over-brown. Remove and cool. When cool enough to handle, peel the garlic and combine the pulp with the reserved oil and rest of the ingredients in a blender. Blend until smooth, add salt and pepper to taste, and use to dress any mixed green salad. Makes about 1 cup

     

    To purchase Renee's great planting garlic and shallots click here 

     

    Find more great garden-inspired recipes in Renee's Cookbooks

    To purchase Renee's Garden Seeds, click here

    View Recipe Archive