Garlic Vinaigrette Recipes

Steps:

• Mash the Microwave-Roasted Garlic with a fork. Whisk in the lemon juice, then the olive oil. Season with salt and pepper.
• Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.

Steps:

• Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes.
• Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed.
• To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.

Steps:

• In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Steps:

• Place all ingredients in a food processor or blender.
• Blend until creamy and garlic is shredded, about 60 seconds.
• Keeps well in the refrigerator.

Steps:

• Preheat the oven to 400°F.
• Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.
• Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.

Steps:

• In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.