Creamy Garlic Vinaigrette
© Kana Okada

Creamy Garlic Vinaigrette

  • ACTIVE: 15 MIN
  • SERVINGS: Makes 3/4 cup

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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  1. 15 medium unpeeled garlic cloves
  2. 1 tablespoon extra-virgin olive oil
  3. 1/4 cup white wine vinegar
  4. 2 tablespoons water
  5. 2 teaspoons Dijon mustard
  6. 1 teaspoon mayonnaise
  7. 1 teaspoon honey
  8. 1/4 teaspoon Worcestershire sauce
  9. 1/8 teaspoon Tabasco
  10. 1/3 cup canola oil
  11. Kosher salt and freshly ground pepper
  1. 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.
  2. 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.

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.