Wednesday, July 3, 2013

Creamy Garlic Vinaigrette

My darling boy is finally home after a fun filled week at my MIL's house. I let him choose his welcome home dinner, and he choose Nillawan's Smoked Salmon Pasta. (Good choice might I add:)  Since I have been kind if slacking on the blog since summer started, I decided to make a new salad dressing for a blog recipe. This was a great salad dressing. My husband thinks it just might be his favorite yet. I got it off Food & Wine's website and it billed it as a lightened up version of a ceaser type dressing made by Bobby Flay. While not a lot of work, the roasting of the garlic does add on some, largely inactive, time, but as I think dressings taste better after sitting, it can be made ahead of time.


Creamy Garlic Vinaigrette

15 medium unpeeled garlic cloves
1 Tbl extra-virgin olive oil
1/4 Cup white wine vinegar
2 Tbl water
2 Tsp Dijon mustard
1 Tsp mayonnaise
1 Tsp honey
1/4 Tsp Worcestershire sauce
1/8 Tsp Tabasco
1/3 Cup canola oil
Kosher salt and freshly ground pepper

1. Preheat the oven to 375. Set the garlic on a sheet of foil, drizzle
with the olive oil and wrap up; roast for 30 minutes, until soft.
2. Squeeze the garlic from its skin into a blender. Puree with the
vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco;
slowly add the canola oil and puree until the dressing is creamy. Season
with salt and pepper and serve.


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