Making your own salad dressing is not only easy – but the results are almost always better than what you can buy in the grocery store. Plus, it gives you bragging rights when your family and guests exclaim as they devour their salad, “Oh my God – what IS this dressing? It’s divine – where did you get it? Trader Joe’s or Whole Foods?” And you tell them in your best “oh it’s nothing” tone of voice that you whipped it up.
OK – that may be a little fantasy of mine – no one ever RAVES over salad dressing – but nonetheless, it’s delicious.
Roasting garlic, if you’ve never done it – is transformational. You take a whole head of garlic that is normally sharp in its taste and it becomes round and buttery – perfect to blend into a dressing, marinade or whatever. It takes an hour or so in the oven, but it’s pretty much hands off.
Give it a try and toss with your favorite salad fixins!
Directions
Serves: 2-4 Time: 65 minutes (including one hour to roast your garlic)
1 whole head garlic roasted 1/4 cup plus 1 tbs olive oil Salt and fresh ground pepper to taste 2 Tbs honey 2 Tbs red wine vinegar 2 Tbs Dijon mustard Dash of hot sauce (e.g. Frank’s) Squirt of fresh lemon (maybe a quarter lemon)
Method:
In a pre-heated oven set to 350 degrees place an entire head of garlic with its top removed in a piece of aluminum foil and cover with 1 tbs olive oil and salt and pepper. Wrap tightly. Roast for 1 hour. Allow to cool.
Meanwhile, in a small bowl, add honey, vinegar, hot sauce and 1/4 cup olive oil. Set aside.
When garlic is roasted, wait until cool enough to handle and squeeze the garlic bulb into the bowl with other ingredients. Whisk until smooth. Taste for seasoning and add salt and pepper as needed. Add the squeeze of lemon and mix. Refrigerate until ready to serve.
Give the dressing a quick whisk just before adding to salad greens.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
