The dressing for salads of roasted garlic is a healthy alternative to classic garlic dressing. To roast the garlic, not only add a wonderful depth of flavor, but also a creaminess that can replace the real cream. This dressing is easy to make and goes well with the salad of spinach or any other you want to prepare. You can also serve it with garlic lovers as a paste spreadable vegetable. The recipe makes 3 cups.
4 heads of garlic 12 shallots 4 teaspoons chopped rosemary 4 teaspoons of thyme.
How to make a garlic dressing
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the top off the garlic heads and remove any loose skin. Take away the skin also shallots. Rub the garlic and shallots with 4 teaspoons olive oil to coat. Then, wrap both plants with a sheet of heavy aluminum foil (be sure to seal it tightly). Bake at 400 degrees Fahrenheit (200 degrees Celsius) for one hour.
When the garlic and shallots have finished cooking, remove from the oven, open the foil and let cool a bit as you can manipulate. Then exprímelos directly into the blender or food processor. Add 1/2 cup extra virgin olive oil, lemon juice, Dijon mustard, thyme, rosemary and white vinegar.
Blend or process the mixture until it forms a puree. While the machine is running, slowly pour another half cup of olive oil.
Add salt and pepper to taste.