ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
ROASTED GARLIC VINAIGRETTE
Steps:
- Preheat the oven to 400°F.
- Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.
- Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
Steps:
- Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.
ROASTED-GARLIC VINAIGRETTE
Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.
ROAST GARLIC BALSAMIC VINAIGRETTE
This simple dressing is so easy to make and tastes great. Drizzle a little on a slice of fresh roma tomato with some whole milk mozzarella and basil. You'll never eat at Olive Garden again. See my Recipe #210046, if you need to.
Provided by ROV Chef
Categories Salad Dressings
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
- Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
- Cover and start blending on low.
- If your blender lid has the small cap, remove it and slowly pour in the oil.
- Once all the oil is poured in, put the small cap back on and blend on high for about a minute.
Nutrition Facts : Calories 104.4, Fat 0.3, Sodium 1247.2, Carbohydrate 26.3, Fiber 0.5, Sugar 25.2, Protein 0.4
ROASTED GARLIC VINAIGRETTE
From Livestrong.com. We haven't tried this yet, but I'm going to make it soon. The original recipe called for 3 garlic cloves, but after reading the directions, I strongly suspect they meant three HEADS of garlic. Please let me know if I am mistaken and it would be better with 3 cloves instead of three heads of garlic.
Provided by Paris D
Categories Salad Dressings
Time 55m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Remove the papery outer skin from garlic (do not peel or separate cloves). Cot tops off of garlic bulbs. Brush with 1 tsp oil. Wrap each bulb in heavy-duty foil. Bake at 425F for 30-40 minutes or until softened. Cool for 10-15 minutes.
- Squeeze softened garlic into a blender. Add vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper, and remaining oil. Cover and process until smooth.
- Store in the refrigerator.
Nutrition Facts : Calories 140.3, Fat 7, SaturatedFat 1, Sodium 160.5, Carbohydrate 18.4, Fiber 1, Sugar 3.7, Protein 2.9
ROASTED GARLIC VINAIGRETTE
This recipe was easy to make & is great tasting & tangy. I make this vinaigrette any chance I get. It's great on so many things. Our favorite is tossed with lightly steamed green & wax beans & halved grape tomatoes. I have to bring it to every get-together my friends and I have.
Provided by Porfavorcorona
Categories Salad Dressings
Time 40m
Yield 1 2 tbs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
- Place the bulb in an ovenproof dish and drizzle with olive oil.
- Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
- Let cool.
- When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
- Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
- Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
- If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
- Adjust the salt and pepper to taste.
Nutrition Facts : Calories 59.3, Fat 5.2, SaturatedFat 0.7, Cholesterol 0.3, Sodium 71.6, Carbohydrate 2.8, Fiber 0.3, Sugar 0.3, Protein 0.9
BALSAMIC & ROASTED GARLIC VINAIGRETTE
Make and share this Balsamic & Roasted Garlic Vinaigrette recipe from Food.com.
Provided by Jimijoe 43
Categories Salad Dressings
Time 45m
Yield 10 ounces, 5 serving(s)
Number Of Ingredients 5
Steps:
- Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
- Peel cloves and mash coarsely in a mixing bowl.
- Add the vinegar and mustard, whisking to incorporate.
- Whisk in the olive oil.
- Season with salt and pepper.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 315.2, Fat 32.5, SaturatedFat 4.5, Sodium 24.1, Carbohydrate 5.6, Fiber 0.1, Sugar 3.9, Protein 0.4
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