This is now my go-to Caesar salad dressing! I am not a big raw garlic fan, so roasting the garlic tames it, without losing any of the big garlic flavor. I roast enough to fit in one layer in my small saucepan, and find many ways beyond this dressing to use it. The avocado oil is now flavored with garlic and can be used to sauté vegetables, fry an egg, you name it!
For roasting the garlic:
2-3 heads of garlic
about 1 cup of avocado oil
Split open the heads of garlic and separate the cloves
With a small knife, cut the root end and peel each cloves
Place the peeled cloves in a small sauce pan and completely cover with the avocado oil
Bring the oil to medium high heat and watch carefully it doesn't brown too quickly or burn
The are done when they are golden brown and soft - about 4-5 minutes
Let then cool in the oil until room temperature
Store the garlic in the oil in the refrigerator
The Dressing:
4 cloves roasted garlic
1 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Juice and zest of one lemon
Combine all of the ingredients in a tall cup and with an immersion blender, blend until smooth (alternatively you can use a blender)
The classic Caesar salad uses romaine lettuce and Parmesan cheese. I like to mix it up and use Manchego cheese, and if I have basil, it is a fabulous addition.
This is what the garlic looks like after 4-5 minutes of pan-roasting.
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