Warm Roasted Garlic Dressing Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly.
• Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.

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:

• Preheat oven to 400 degrees. Wrap garlic in foil. Roast until very tender, about 1 1/2 hours. Let cool slightly. Can be refrigerated in an airtight container overnight.
• Cut the garlic head in half crosswise. Squeeze pulp into a small saucepan, and place over medium-low heat. Whisk in vinegar and rosemary. Gradually add oil, whisking constantly. Use immediately.

Steps:

• Preheat the oven to 400 degrees. Wrap garlic in aluminum foil. Place garlic on rack in oven, and roast until very tender, about 1 hour. Remove from oven, and let cool in foil.
• Cut off tops of garlic heads with a serrated knife. Squeeze garlic pulp into a small saucepan. Place over medium-low heat, and whisk in vinegar. Rewhisk, if necessary, before serving. Finely chop rosemary, and add to saucepan. Slowly whisk in olive oil, salt, and pepper, and turn off heat; keep dressing warm until ready to use.

Steps:

• Wisk together the buttermilk, roasted garlic (preferable still warm), vinegar and salt in a small bowl.
• Add the cayenne peper or smoked paprika 1/4 teaspoon at a time, tasting after each addition.
• Refrigerate in an airtight container until ready to use; shake before using.
• Note: To roast garlic, Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until garlic has softened and browned, set aside until cool enough to handle, then squeeze the softened garlic cloves out of there skins and discard their stem ends - dressing can be refrigerated up to two days in an airtight container.

Steps:

• In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
• Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
• When cool enough to handle, peel the cloves.
• In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
• covered and refrigerated, this dressing will keep for several weeks.