Vampires Beware: Roasted Garlic Vinaigrette

Garlic has been used in food and medicine for thousands of years.  It's no wonder we have a day to celebrate it.  Today is National Garlic Day in the US.  With all of its many uses I am sure you will find one that suits you.  We are doing our part to pay tribute to the pungent product with our offering of roasted garlic vinaigrette.

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Roasting garlic is simple to do and releases some wonderful flavor while toning down the intensity just a bit.  If you like garlic, I think you will find this very simple to do. One word of caution... your house will smell like garlic for a few hours.  If you don't mind it the end result is well worth it.

savour... fresh breath

Get the rest after the jump...

Roasted Garlic Vinaigrette

Before you start:

Don't stop with the salad dressing.  The garlic could also be added to plain pasta with a little diced onion, parsley, and parmesan cheese or just spread on a piece of toasted bread.

To roast the garlic simply:

  1. Preheat oven to 400 degrees.
  2. Remove most of the paper thin peels and discard.
  3. Cut about 1/2 inch from the end of each clove.
  4. Place on a piece of aluminum foil and drizzle with a small amount of olive oil Make sure exposed ends are oiled.
  5. Wrap loosely in foil and place in small ramekin or baking dish.
  6. Bake for about 35-40 minutes or until golden brown and soft to touch.
  7. Remove and let cool slightly before using.

For the dressing:

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