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Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
Credit:
Maria Robledo
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
1 garlic head
1/3 cup white wine vinegar
1 teaspoon finely chopped fresh rosemary
2/3 cup extra-virgin olive oil
Gallery
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
Credit:
Maria Robledo
Recipe Summary
Yield: Makes about 1 cup
Gallery
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
Credit:
Maria Robledo
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
Credit:
Maria Robledo
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 1 garlic head
- 1/3 cup white wine vinegar
- 1 teaspoon finely chopped fresh rosemary
- 2/3 cup extra-virgin olive oil
Directions
Preheat oven to 400 degrees. Wrap garlic in foil. Roast until very tender, about 1 1/2 hours. Let cool slightly. Can be refrigerated in an airtight container overnight.
Cut the garlic head in half crosswise. Squeeze pulp into a small saucepan, and place over medium-low heat. Whisk in vinegar and rosemary. Gradually add oil, whisking constantly. Use immediately.
Reviews
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Add Rating & Review
All Reviews for Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
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Reviews:
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Most Helpful
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All Reviews for Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
