Roasted Garlic Vinaigrette

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I’ve fallen into the habit of making side salads to go along with so many meals. It’s not my favorite—especially when tomatoes aren’t in season and when I don’t really give much thought to the contents of those salads—but it’s easy. It’s also quick, which is more than I can say for roasted vegetables. Between heating the oven and roasting, we simply don’t have time for that during the week, sadly.

The easiest way to make a salad feel a little less mundane is to make a new dressing. Dressings are both easy to make and incredibly adaptable. Also, they’re delicious. I had a friend tell me once that really the only reason people bother eating salad is because what they really want to eat  is dressing. I won’t argue that’s often the case. Sort of like how the only reason to eat red velvet cake is to eat cream cheese frosting. 😉

Roasted garlic is one of my favorite things, and it works really well in a vinaigrette. The garlic is not at all pungent, but just lends some mellow, sweet garlic notes to a very straightforward vinaigrette. Roasting the garlic does take some time, but you can easily roast it ahead of time and make the dressing the day-of, or just make the dressing on a weekend and keep it sealed in the refrigerator for up to a week (which is what we did).

 

Roasted Garlic Vinaigrette

  • Yum! I am always looking for new vinaigrettes, I have no problem in the summer using fruits, but in the winter I seem to run out of ideas. Roasted garlic sounds perfect!

  • I often eat side salads just because I’m having a dressing craving! And roasted garlic is totally a craveable kind of thing.