Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : Makes 3/4 cup
© Kana Okada

How to Make It

Step 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.

Step 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.

Chef's 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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