Roasted Garlic and Shallot Dressing
A simple roasting method brings out the natural sweetness in this dressing, and you'll want to make it frequently!
Servings: 0.75 cups
Equipment
Ingredients
- 1 head of garlic cut in half
- 1 medium shallot loose papery peel removed
- 1 tablespoon Extra-virgin olive oil
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 ½ tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon minced fresh flat-leaf parsley
- ½ teaspoon minced fresh thyme leaves optional
- 6 tablespoons neutral oil like safflower, divided
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400ºF. Place the garlic and shallot on a piece of heavy-duty aluminum foil and drizzle with the olive oil. Wrap and seal tightly. Roast until soft and golden brown, about 45-60 minutes. Remove from the oven and allow to cool until able to handle.
- When cool enough to handle, squeeze the garlic and shallots from their peels into a blender. Add the lemon juice, vinegar, Dijon, and 2 tablespoons of the neutral oil and blend until smooth. With the motor running, slowly pour in the remaining 4 tablespoons of oil and blend until emulsified. Add the parsley and thyme (if using) and pulse to combine. Season to taste with kosher salt and freshly ground black pepper. Use immediately or cover and refrigerate. Enjoy!
Notes
To store:
Dressing should be covered in an airtight container or jar for up to one week.
Nutrition
Calories: 1203kcal | Carbohydrates: 10g | Protein: 2g | Fat: 131g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 98g | Trans Fat: 0.1g | Sodium: 84mg | Potassium: 210mg | Fiber: 2g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg
