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Creamy Italian Dressing (page 221)
This dressing has so much zest and zing, you will find yourself
wanting to use it on more than just salads. It serves as a
wonderful marinade for chicken as well as a fabulous flavor
enhancer for pasta salads.
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1 |
head
garlic |
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1-1/2 |
teaspoons olive oil, for drizzling |
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2 |
medium shallots |
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2 |
tablespoons lemon juice |
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2 |
tablespoons white wine vinegar |
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2 |
teaspoons Dijon mustard |
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2 |
teaspoons fresh chopped thyme |
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1 |
teaspoon fresh chopped rosemary |
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1/2 |
teaspoon dried oregano |
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1/2 |
teaspoon dried marjoram |
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1/2 |
teaspoon red pepper flakes |
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1 |
teaspoon salt |
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1/2 |
teaspoon pepper |
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3/4 |
cup
canola oil |
Instructions
Preheat
oven to 400°.
1.
Slice off the top third of garlic head and wrap with aluminum
foil. Drizzle olive oil over the top. Repeat with shallots.
Roast in the oven for 50 minutes. Remove garlic and shallots from
oven and allow to cool before handling. Once cools, squeeze the
cloves from the papery peels and into a small food processor or
blender.
2. Add
the lemon juice, vinegar, mustard, herbs, salt, and pepper. Puree
mixture until smooth.
3.
With the machine running, slowly pour the oil though the feed tube
while continuously blending ingredients. Use immediately or store
in refrigerator up to 2 weeks.
Recipe
Notes
T: The
creaminess of this dressing is enhanced by combining two
techniques. Roasting the shallots for nearly an hour enables them
to act as a thickening agent, while the mustard acts as an
emulsifier that stabilizes the texture. If the dressing is too
thick, add up to another 1/2 cup of canola oil.
Serves:
6. Preparation Time is 05 minutes. Inactive Preparation Time is
00 minutes. Cooking Time is 50 minutes.
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