Friday's Fixin's: Stupendous Salad Dressing

Recently I went to a cooking class where, to my utter delight, Chef Mary Anne made a (nearly all) vegan menu. Below is her roasted garlic vinaigrette recipe. The salad that I put with is is merely a dressing delivery mechanism. This is soooooooo good and soooooo easy.

Mary Anne’s Roasted Garlic Vinaigrette


  • 1 or 2 bulbs of garlic. I went with 1 and found it to be just great. But if you are a garlic luvah, then go for 2!
  • 1 cup extra virgin olive oil (EVOO). I am cuckoo about Lucini olive oil!
  • 1/2 cup balsamic vinegar.* I am equally cuckoo about Lucini balsamic vinegar!
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of water
  • Salt. I’m a big fan of Maldon.
  • Pepper.
  1. Split 1 or 2 bulbs of garlic in half
  2. Brush with EVOO, salt and pepper and wrap in foil
  3. Bake at 450 ° for one hour
  4.  Squeeze garlic into blender
  5. Add balsamic, water, parsley, EVOO and salt to taste.
  6. Blend.

This is especially good on chopped arugula with lightly toasted pine nuts. Like Mary Anne, I toast my pine nuts in a pan on the stove. The key is to not let the pine nuts burn (as they are apt to do).  I take them off just as they are starting to brown, which usually works. Usually.

* Mary Anne said that you can add other herbs or change the vinegar to champagne or red wine.


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