Roasted Garlic Salad Dressing
This is one of our favourites, when we’re in the mood for something creamy and rich, this is the go-to dressing in our kitchen
Ingredients
8 oven roasted (or pan roasted if you’re in a pinch for time) garlic cloves
2/3 C extra virgin olive oil, divided
1/4 C mayonnaise
1/3 C apple cider vinegar
1 Tbsp red wine vinegar
1 Tbsp dijon mustard
1-2 Tbsp’s honey, depending on desired sweetness (we like it sweet)
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper
Method
Roast garlic, or pan-roast if you like, in 1/3 cup of the olive oil. Unless I’m roasting something else at the same time and it’s easy to pop a bulb of garlic in with it, I’ll pan roast the garlic. Prepare 8 cloves, peel, slice ends but leave whole. Lightly, slowly, gently sautee in 1/3 C of the olive oil over med/low heat until browned and soft, about 15 minutes.
While pan roasting the garlic, find yourself a beautiful jar 🙂 You know how important that is to me. Measure into the jar the rest of the olive oil, mayo, vinegars, mustard, honey salt, pepper and cayenne. Don’t worry about whisking, because you’ll be emmersion blender-ing this! Or if you don’t have an emmersion blender, you’ll use your blender or food processor, whatever tool you have to make things perfectly smoooooth. Once the garlic is beautiful and browned and soft, take the pan off the heat and let it cool. Once cooled, pour the oil and garlic into your jar, or blender. Emmersion blend it or blender ’till smooth!
We put this on our Buffalo Chicken Wing Night Salad the other night and it was really, really good 🙂
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