I love salads.
No. I love salads.
Rarely does dinner, and many times lunch, not include a salad.
I am a lettuce snob. Don’t just give me a plate of iceberg.
I love endive and radicchio and bibb and romaine,
to name a few. Oh, and I LOVE a good dressing
or vinaigrette. I make all of our salad dressings now.
I have for a while. They are so easy and taste so much
better than store bought. Here’s one of my faves…
Tuscan Roasted Garlic – Parmesan Vinaigrette
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I know as a blogger, I am supposed to share lots of the how-to’s.
But, I was not in a Blogger mindset when I made this
recipe. Yes! There are a few times when I am NOT in
Blogger mode. 🙂 So, you get pretty pictures and a verbal
how-to. No worries, I promise this recipe is so easy you don’t
need the extra tutorial pictures.
So, roll out the pretty pictures.
I prefer to use Roasted Garlic in this recipe.
You might think that garlic is garlic is garlic.
NO!!!! Never say that again. 😆
But, you can substitute grated or finely chopped garlic if
you’re in a pinch.
To roast garlic, you simply take a large head, and cut off about a
1/4″ inch from the bottom, and about 1/4″ (maybe slightly more)
from the top so the cloves are exposed. Peel away as much of
the outer papery skins as possible.
I roast 3-4 heads at a time and chill/freeze it until I need it.
Place the heads into the center of foil, drizzle with some EVOO
and a pinch of sea salt. (about 3-4 Tbs of oil) Sometimes I had add
a squeeze of lemon, or a few whole stems of rosemary and whole
peppercorns. But, just the EVOO and sea salt are fine all alone.
Wrap the foil ends up and around garlic loosely.
Roast in a 425 degree preheated oven for about 30 mins.
You want the cloves to have a soft, gooey consistency, and the
heads will be browned.
{image courtesy of Martha Stewart}
Oh, and this is a warning.
Your home will smell amazingly, extremely, mouth-watering
good while it’s roasting. You’ll want to yank it out of the
oven, squeeze out that delectable golden, roasted goodness and
smear it on some fresh, crusty bread drizzled with EVOO and fresh
parm shavings and wolf it down while still warm.
Or, maybe that’s just me.
😀
Make sure you squeeze out all of the roasted garlic.
It will be the most amazing and tantalizing purée ever.
I go a bit heavier with the garlic than my recipe calls for.
I understand we are not all garlic aficionados.
(some would call it an obsessed.)
So, start with the amount called for in the recipe below and add
more as your taste desires.
Before I share my recipe, note I prefer to use
Greek yogurt now, but I used to make this with good ole’
fashioned mayo and sour cream. (half/half)
I hope you can give this a try and if so – I hope you like
this Tuscan Parmesan and Roasted Garlic Vinaigrette
as much as we do at The Everyday Home.
xxoo, Barb
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- 2 Tbs loosely packed, roasted garlic
- 2 Tbs grated red pepper
- 1 tsp kosher salt
- 1 Tbs sugar (or honey)
- ½ cup Greek yogurt
- ¼ cup fresh grated aged Parmesan cheese
- ½ tsp freshly ground black pepper
- 3 Tbs white wine vinegar
- 3 Tbs Extra Virgin Olive Oil
- Place all ingredients in a Mason Jar. Shake well to blend. Taste. Add more salt or pepper or roasted garlic to taste. Store in fridge.
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” Make Yourself at Home !”
sahana says
Looks delicious !Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
View CommentCynthia Rusincovitch says
This looks like it could belong in an Italian restaurant! I love how easy it is to make as well! Thanks for linking up with Delicious Dishes Recipe Party!
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