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Saturday, December 8, 2012

Roasted Garlic Dressing

Using one word, how would you describe the last salad you ate? Would it be exciting, delicious, or whoa?  Because I wouldn't be able to choose just one of those words to describe the salad I had for lunch on Wednesday and then again for dinner on Thursday. :)

This salad dressing is fantastic!  And did you know that roasting garlic makes your house smell insanely good....even at 0730? poor family. :)

So, if your salad needs a kick in the pants, or if you're just looking for something a little different, try this dressing (and bring a mint) ;)

Roasted Garlic Salad Dressing
What's In It:
2 heads of garlic
1/2 c extra virgin olive oil
1/4 c apple cider vinegar
2 T lemon juice
1/2 t salt
1 t pepper
1 T honey

What To Do With It:
Roast the garlic* and allow to cool.  Once cool, remove garlic from it's skin.  Place all ingredients in a food processor or blender and blend until smooth.

Refrigerate until needed.

*I had never roasted garlic before, I was always scared.  Me, scared....of garlic?  Right, well now it sounds silly, but it seemed fancy to me and therefore made me nervous.  I shouldn't have been, it was so easy! I did it two ways and both seemed to work fine for this purpose, so do what'ch'ya feel. :)
Version 1: Wrap entire head of garlic in aluminum foil and place in oven on rack.  Bake at 400 degrees F for 30 minutes.  Remove from oven, open foil, and allow garlic to cool.  Snip off top of garlic with scissors and remove garlic from skin (you can peel the skin away or squeeze the garlic out like juicing a citrus - the above pic is squeezed).

Version 2:  Cut off top of garlic with a knife, brush the top with olive oil, and place in a pan.  Bake at 400 degrees F for 25 minutes.  Allow to cool and remove garlic from skin. I had more trouble squeezing this one, so I peeled away the skin.  I felt this way did dry the garlic out a bit more, so if you're planning on using it as a spread, I'd go with version 1.
Roasted and Peeled

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