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Creamy Garlic Vinaigrette

© Kana Okada

Creamy Garlic Vinaigrette

Contributed by Bobby Flay

ACTIVE: 15 MIN
TOTAL TIME: 45 MIN
SERVINGS: Makes 3/4 cup

•FAST
•HEALTHY
•MAKE-AHEAD

For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.

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15 medium unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1/4 cup white wine vinegar
2 tablespoons water
2 teaspoons Dijon mustard
1 teaspoon mayonnaise
1 teaspoon honey
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
1/3 cup canola oil
Kosher salt and freshly ground pepper

Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.
Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.

Notes

Two Tablespoons 129 cal, 13 gm fat, 1 gm sat fat, 4 gm carb, 0 gm fiber.

Pour over romaine lettuce or bitter lettuces like radicchio or frisée.

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