ROASTED GARLIC DRESSING
This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.
Provided by Hey Jude
Categories Salad Dressings
Time 25m
Yield 1 2/3 cups
Number Of Ingredients 7
Steps:
- In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
- Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
- When cool enough to handle, peel the cloves.
- In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
- covered and refrigerated, this dressing will keep for several weeks.
WARM ROASTED-GARLIC DRESSING FOR ROASTED-VEGETABLE SALAD
Make this for our Roasted-Vegetable Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- 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.
WARM ROASTED GARLIC DRESSING
Use this recipe as dressing for our Roasted Vegetable Salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Wrap garlic in aluminum foil. Place garlic on rack in oven, and roast until very tender, about 1 hour. Remove from oven, and let cool in foil.
- Cut off tops of garlic heads with a serrated knife. Squeeze garlic pulp into a small saucepan. Place over medium-low heat, and whisk in vinegar. Rewhisk, if necessary, before serving. Finely chop rosemary, and add to saucepan. Slowly whisk in olive oil, salt, and pepper, and turn off heat; keep dressing warm until ready to use.
GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
- Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.
FRISEE SALAD WITH ROASTED GARLIC DRESSING
Steps:
- For the vinaigrette:
- Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
- For the salad:
- Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
- Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.
ROASTED GARLIC SALAD DRESSING
I love the garlic dressing from Boston Market, and decided to try to make my own. I couldn't find a copycat recipe but did find something similar. Tweeked just a little, I hope you enjoy.
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 1 cup approx)
Number Of Ingredients 6
Steps:
- To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft.
- Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth.
- Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).
Nutrition Facts : Calories 732.5, Fat 54.6, SaturatedFat 7.6, Sodium 1190.7, Carbohydrate 57.5, Fiber 2.6, Sugar 18.7, Protein 7.7
WARM ROASTED GARLIC DRESSING
Make and share this Warm Roasted Garlic Dressing recipe from Food.com.
Provided by Little Remy
Categories Sauces
Time 1h5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Wrap garlic in aluminum foil. Place garlic on rack in oven, and roast until very tender, about 1 hour. Remove from oven, and let cool in foil.
- Cut off tops of garlic heads with a serrated knife. Squeeze garlic pulp into a small saucepan. Place over medium-low heat, and whisk in vinegar. Rewhick, if necessary before serving. Finely chop rosemary, and add to saucepan. Slowly whisk in olive oil, salt, and pepper, and turn off heat; keep dressing warm until ready to use.
Nutrition Facts : Calories 1133.5, Fat 108.6, SaturatedFat 15, Sodium 22.6, Carbohydrate 39.7, Fiber 2.5, Sugar 1.2, Protein 7.6
ROASTED GARLIC DRESSING
Make and share this Roasted Garlic Dressing recipe from Food.com.
Provided by Kimmie Kooks
Categories Salad Dressings
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Wisk together the buttermilk, roasted garlic (preferable still warm), vinegar and salt in a small bowl.
- Add the cayenne peper or smoked paprika 1/4 teaspoon at a time, tasting after each addition.
- Refrigerate in an airtight container until ready to use; shake before using.
- Note: To roast garlic, Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until garlic has softened and browned, set aside until cool enough to handle, then squeeze the softened garlic cloves out of there skins and discard their stem ends - dressing can be refrigerated up to two days in an airtight container.
Nutrition Facts : Calories 35.3, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.2, Sodium 252.8, Carbohydrate 6.5, Fiber 0.4, Sugar 1.6, Protein 2
WARM GARLIC BALSAMIC DRESSING
In the Emilia-Romagna region of northern Italy this dresses an antipasto salad of tart greens, fresh herbs and a pine nuts, all topped with long furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use it this way, or over steamed little new potatoes, tossed with arugula, fresh basil, and red onion. If meat is desired, add thin slices of rare roast lamb and you've a wonderful supper. The dressing is excellent over sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly endive and other assertive greens like the organic salad mixes so popular now. It will overwhelm very delicate ones. Remember if dressing is too acid, simply simmer a little longer. Brands of balsamic to look for are Cavalli, Giusti, Mama Balducci, Noe, or even Fini. Cook time is an estimate.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
- Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
- Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
- Heat up and spoon over salad.
ROASTED GARLIC DRESSING
Please the garlic lovers in your house with our Roasted Garlic Dressing. Our Roasted Garlic Dressing recipe includes a whole head of roasted garlic.
Provided by My Food and Family
Categories Home
Time 2h
Yield 1 cup or 8 servings, 2 Tbsp. each.
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cut a 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Place garlic on sheet of foil; drizzle with 1/2 tsp. of the oil. Wrap up tightly. Bake 40 min. or until garlic is tender; cool slightly. Press roasted garlic into blender.
- Add remaining oil, the mustard, vinegar, salt and pepper; cover. Blend well. Transfer to small bowl; stir in the chives. Cover.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 130, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED GARLIC RANCH DRESSING
Creamy & delicious! Use on mixed salad greens, use as a dip or toss with warm potatoes for a quick salad.
Provided by CountryLady
Categories Salad Dressings
Time 30m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Separate, peel garlic cloves & place in small saucepan with oil; cover & cook over low heat, shaking pan often until golden & softened, about 25 minutes.
- Transfer to small food processor or blender; add next 5 ingredients & blend until smooth.
- Stir in onion; refrigerate in air-tight container for up to 1 week.
Nutrition Facts : Calories 513.5, Fat 34.2, SaturatedFat 5.8, Cholesterol 34.5, Sodium 1601.2, Carbohydrate 43.1, Fiber 2.5, Sugar 12.4, Protein 11.4
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