Katies Roasted Garlic Vinaigrette Recipes

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ROASTED GARLIC VINAIGRETTE



Roasted Garlic Vinaigrette image

This Roasted Garlic Vinaigrette recipe is magic in a bottle. The garlic is slow roasted until it becomes tender, buttery and rich. Perfect for salads, grain bowls and vegetables!

Provided by Rachel Maher

Categories     Dressing

Time 35m

Number Of Ingredients 8

1 head garlic + 1/2 Tbsp. olive oil
2 Tbsp. olive oil
1 Tbsp. white wine vinegar
1 Tbsp. honey
1 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp pepper
2 Tbsp. water

Steps:

  • Roast Garlic: Preheat the oven to 400 degrees. Cut off the top of the head of garlic to expose the top of the cloves (see :06 of how-to video). Coat the head of garlic with olive oil and wrap in tinfoil. Put the garlic in the pre-heated oven for 30-35 minutes or until garlic is golden brown and the cloves soft and tender. Once cooled completely, squeeze the head of roasted garlic to push the garlic cloves out of their skins.
  • Blend: Blend the roasted garlic cloves and remaining ingredients until smooth (about a minute). Use immediately or store in the fridge in a sealed container until needed.

Nutrition Facts : ServingSize 2 Tbsp., Calories 89 kcal, Sugar 3 g, Sodium 136 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g

ROASTED GARLIC VINAIGRETTE



Roasted Garlic Vinaigrette image

Categories     Salad     Garlic     Side     Roast

Yield makes 1/2 cup

Number Of Ingredients 8

1 whole head of garlic
2 tablespoons olive oil
Salt
2 tablespoons chopped fresh parsley
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Pinch of sugar
1/4 teaspoon freshly ground black pepper

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.

ROASTED GARLIC VINAIGRETTE



Roasted Garlic Vinaigrette image

Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 3/4 cup.

Number Of Ingredients 10

3 whole garlic bulbs
1 teaspoon plus 2 tablespoons olive oil, divided
3 tablespoons tarragon vinegar
2 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
1-1/2 teaspoons Italian seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts :

ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE



Roasted Pork Loin with Roasted Garlic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

2 heads garlic
2 tablespoons olive oil
Salt
One 3 1/2- to 4 1/2-pound boneless pork loin
Salt
Freshly ground black pepper
Roasted Garlic, recipe above
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water

Steps:

  • Preheat the oven to 475 degrees F.
  • For the roasted garlic:
  • Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
  • For the pork:
  • Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
  • For the vinaigrette:
  • Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
  • To serve:
  • Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

ROASTED GARLIC VINAIGRETTE



Roasted Garlic Vinaigrette image

This recipe was easy to make & is great tasting & tangy. I make this vinaigrette any chance I get. It's great on so many things. Our favorite is tossed with lightly steamed green & wax beans & halved grape tomatoes. I have to bring it to every get-together my friends and I have.

Provided by Porfavorcorona

Categories     Salad Dressings

Time 40m

Yield 1 2 tbs, 6 serving(s)

Number Of Ingredients 10

1 bulb of garlic
1 dash olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt, to taste
fresh ground black pepper, to taste
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon shallot, minced
1 teaspoon fresh tarragon

Steps:

  • Preheat the oven to 350°F
  • Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
  • Place the bulb in an ovenproof dish and drizzle with olive oil.
  • Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
  • Let cool.
  • When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
  • Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
  • Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
  • If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
  • Adjust the salt and pepper to taste.

Nutrition Facts : Calories 59.3, Fat 5.2, SaturatedFat 0.7, Cholesterol 0.3, Sodium 71.6, Carbohydrate 2.8, Fiber 0.3, Sugar 0.3, Protein 0.9

BALSAMIC & ROASTED GARLIC VINAIGRETTE



Balsamic & Roasted Garlic Vinaigrette image

Make and share this Balsamic & Roasted Garlic Vinaigrette recipe from Food.com.

Provided by Jimijoe 43

Categories     Salad Dressings

Time 45m

Yield 10 ounces, 5 serving(s)

Number Of Ingredients 5

6 garlic cloves
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup olive oil
salt and pepper

Steps:

  • Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
  • Peel cloves and mash coarsely in a mixing bowl.
  • Add the vinegar and mustard, whisking to incorporate.
  • Whisk in the olive oil.
  • Season with salt and pepper.
  • Refrigerate at least 1 hour.

Nutrition Facts : Calories 315.2, Fat 32.5, SaturatedFat 4.5, Sodium 24.1, Carbohydrate 5.6, Fiber 0.1, Sugar 3.9, Protein 0.4

MICROWAVE-ROASTED GARLIC



Microwave-Roasted Garlic image

Provided by Katie Lee Biegel

Categories     condiment

Time 20m

Yield 1 head garlic (about 1/4 cup)

Number Of Ingredients 3

1 head garlic
1 teaspoon olive oil
Kosher salt

Steps:

  • 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.

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