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Roasted Garlic Vinaigrette

Prep Time:

Cook Time:

60 min

Serves:

Category:

Oils/Dressings

Author:

Jodi Hoffmann

15 min

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A Note Before You Start

This recipe tends to be on the thicker side which is ideal for spooning over grilled or roasted vegetables; particularly asparagus (a fav in our house)! It can be thinned out with water if it's too thick. Try adding water 1 TBSP at a time until you get the consistency you desire.

Ingredients

1 head of roasted garlic

1/2 cup of cottage cheese

4 TBSP olive oil plus 2 tsp

2 TBSP of white wine vinegar

1 TBSP of honey

1/2 tsp of salt

1/4 tsp of pepper

5 TBSP of water

Preparation

Step 1: Preheat the oven to 375 degrees. Cut the top off the garlic bulb and place on a piece of foil large enough to enclose it. Drizzle 2 tsp of olive oil over the top and sprinkle with a pinch of salt. Enclose the bulb in foil and bake in an oven safe container for 60 minutes (until golden brown in color). Let cool completely.


Step 2: In a bowl of a food processor or blender (I use my Ninja bullet blender) put the remaining ingredients. Pinch the roasted garlic cloves into the blender. Blend on high until mixed thoroughly.

Buon Appetito!

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