|Homemade Roasted Garlic Vinaigrette Dressing|
My roasted garlic vinaigrette is more than just a salad dressing: You can drizzle it over cooked vegetables or fish, mix a little of it into mashed potatoes, and even use it as a marinade and grilling sauce. In fact, we recently marinated and grilled chicken with it and the results were divine (yes, that recipe is coming soon). To save time, I buy already-peeled garlic cloves and "cheat" by using my stove-top roasted garlic instructions. Taking the time to oven-roast the garlic will impart a somewhat richer, deeper flavor to the vinaigrette, but you'll need to plan on at least 1 hour of roasting time. You can use either a Dijon mustard for a milder, more subtle mustard flavor, or a rustic whole-grain mustard for a sharper, more robust mustard flavor. As with any homemade dressing, taste after blending and adjust the ingredient amounts accordingly.
The following makes about 1 cup of dressing, which should keep a week or so in the refrigerator (we ate it all within a few days) in a tightly lidded jar. To make more or less, divide or multiply the ingredients accordingly. I use my hand blender (aka "immersion blender") to make this, but you can use a whisk, a regular blender or even a food processor for large quantities.
|Salad with avocado, crunchy sprouts & roasted garlic dressing|
1/3 to 1/2 cup extra virgin olive oil
1/3 cup white wine vinegar
1 Tbs Dijon mustard or whole grain mustard
2 tsp dried oregano
1 tsp dried thyme
1 to 1 1/2 tsp sea salt (to taste)
1/2 tsp fresh-ground black pepper OR fresh-ground blend of peppercorns
Blend together all ingredients, taste for balance and add a little more of any ingredient as needed (i.e., if too tart, add more oil; if too mild, add more mustard or vinegar; if not salty enough, add more salt; etc.).