Roasted Garlic and Shallot Dressing

makes about 3/4 cup


1 head of garlic, cut in half

1 medium shallot, loose papery peel removed

1 Tablespoon olive oil

1 1/2 Tablespoons freshly squeezed lemon juice

1 1/2 Tablespoons champagne vinegar

1 teaspoon Dijon mustard

1 Tablespoon minced fresh flat-leaf parsley

1/2 teaspoon minced fresh thyme leaves (optional)

6 Tablespoons neutral oil, like Canola or Safflower, divided

Kosher salt and freshly ground black pepper to taste


Preheat the oven to 400º F.  Place the garlic and shallot on a piece of heavy duty aluminum foil and drizzle with the olive oil.  Wrap and seal tightly.  Roast until soft and golden brown, about 45-60 minutes.  Remove from the oven and allow to cool until able to handle.


When cool enough to handle, squeeze the garlic and shallots from their peels into a blender.  Add the lemon juice, vinegar, Dijon, and 2 tablespoons of the neutral oil and blend until smooth.  With the motor running, slowly pour in the remaining 4 tablespoons of oil and blend until emulsified.  Add the parsley and thyme (if using) and pulse to combine.  Season to taste with kosher salt and freshly ground black pepper.  Use immediately or cover and refrigerate.  Enjoy!


Printed from thegalleygourmet.net