Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

Photo: Maria Robledo
1 cup

Make this for our Roasted-Vegetable Salad.


  • 1 garlic head

  • cup white wine vinegar

  • 1 teaspoon finely chopped fresh rosemary

  • cup extra-virgin olive oil


  1. 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.

  2. 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.

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