Roasted Garlic and Herb Dressing with a Hint of White Wine Vinegar
There is perhaps no better way to dress up vegetables than with a herbaceous, bright, and acidic vinaigrette. Here, we've added roasted garlic for a touch of sweetness and depth in a light and summery dressing that you'll find yourself drizzling on everything from salads to grilled meats.
The genesis of this recipe lies in the heart of Provence, where the sun-kissed fields yield an abundance of fragrant herbs. As the locals would have it, there is no better way to showcase these herbs than in a simple vinaigrette. Inspired by this tradition, we set out to create a dressing that would capture the essence of a Provencal summer. We began with a base of fresh parsley, cilantro, basil, and mint, carefully chosen for their vibrant flavors and complementary aromas. To this vibrant mix, we added a touch of white wine vinegar for acidity and a healthy dose of extra virgin olive oil for richness. But the true star of this dressing is the roasted garlic. By roasting a whole head of garlic, we unlock its natural sweetness and caramelized notes, which add a subtle depth of flavor to the vinaigrette. The result is a dressing that is both light and herbaceous, yet rich and flavorful. It is the perfect way to dress up a simple salad or add a touch of Provençal flair to grilled meats or roasted vegetables.
Roasted Garlic and Herb Dressing with a Hint of White Wine Vinegar Roasted Garlic and Herb Dressing with a Hint of White Wine Vinegar Roasted Garlic and Herb Dressing with a Hint of White Wine Vinegar Roasted Garlic and Herb Dressing with a Hint of White Wine Vinegar
Prep time: 10 | Cook time: 35 | Serves: 4
Ingredients
  • 1 whole head of garlic
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1/4 cup fresh basil, packed
  • 1/4 cup fresh mint, packed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Cut the top off the garlic head, exposing the cloves.
  3. Drizzle the garlic head with olive oil and wrap it in foil.
  4. Roast the garlic for 30-35 minutes, or until the cloves are soft and caramelized.
  5. While the garlic is roasting, combine the parsley, cilantro, basil, mint, olive oil, white wine vinegar, salt, and pepper in a blender.
  6. Blend until smooth and well combined.
  7. Once the garlic is roasted, remove it from the oven and let it cool slightly.
  8. Squeeze the roasted garlic cloves out of their skins and add them to the blender.
  9. Blend again until the dressing is smooth and creamy.
  10. Taste and adjust seasonings if necessary.
Why It Works
  • Roasting the garlic mellows its flavor and adds a touch of sweetness to the dressing.
  • The combination of herbs provides a complex and flavorful base for the dressing.
  • The white wine vinegar adds acidity and brightness to the dressing, balancing out the richness of the olive oil and garlic.
  • The dressing is emulsified in a blender, resulting in a smooth and creamy texture.
  • The dressing can be customized to your taste by adjusting the proportions of herbs, vinegar, and olive oil.