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Roasted Garlic Vinaigrette with Lemon Zest
This extraordinary dressing packs a big flavor punch

1/3 cup firmly packed, peeled garlic cloves (about 1 head of garlic with about 16 cloves)
2 teaspoons extra-virgin olive oil
1/4 cup white-wine vinegar
2 tablespoons water
1/2 teaspoon grated lemon zest
salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Place the garlic cloves in a small roasting pan and toss with the olive oil. Roast in oven for 15 minutes, or until garlic cloves start to brown. Cover with foil and roast until garlic cloves are soft, about 10 minutes more. Remove garlic and let cool slightly.
3. Place garlic in the work bowl of food processor. Add the vinegar, water, and lemon zest, and purée thoroughly. If mixture seems too thick, add a little more water. Season to taste with salt and pepper. The dressing keeps, covered, in the refrigerator for 1 to 2 days.

This extraordinary dressing packs a big flavor punch -- both garlic and vinegar. Intriguingly, except for a little olive oil used to cook the garlic, it is oil-free. Avoid using it to dress delicate greens. We like it best in chunky salads -- combos of tomatoes, olives, big croutons, cubes of cheese (like feta). It's also delicious as a dip for grilled bread. Makes about 1/3 cup