Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

la98091_1000_squashsalad.jpg
Photo: Maria Robledo
Yield:
1 cup

Make this for our Roasted-Vegetable Salad.

Ingredients

  • 1 garlic head

  • cup white wine vinegar

  • 1 teaspoon finely chopped fresh rosemary

  • cup extra-virgin olive oil

Directions

  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.

Related Articles