Roasted Garlic Dressing - Dorothy McNett
Yield: about 3/4 cup

1 large head garlic, roasted (see recipe below)
1/3 cup rice wine vinegar
grated zest of one lemon
juice of the lemon
1/4 teaspoon fine sea salt
a few grindings of freshly ground peppercorns
1/2 teaspoon honey
1/2 cup extra virgin olive oil

Squeeze the roasted garlic cloves from their papers into a small bowl. Whisk in the remaining ingredients, and let sit 10 minutes to allow the flavors to develop.

Roasted Garlic

2-3 whole heads garlic
1 tablespoon olive oil

If you have a clay garlic baker, soak the lid in luke-warm water for 10 minutes while you prepare the garlic. Otherwise, have ready a small
baking dish or sheet pan. Preheat the oven to 375 degrees.

Cut off a little of the top of each head of garlic, exposing just a bit of the meat to each clove. Place the heads in the roaster, baking dish
or sheet pan and drizzle with the oil. Cover with the clay top, if using. Bake for 50-60 minutes, until soft and slightly browned.

©2006 Copyright Alison Anton - All rights reserved.