Creamy green garlic dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Roasted garlic cloves peeled |
| ½ | cup | Minced parsley, packed tight |
| 2 | tablespoons | Finely chopped shallots |
| ½ | cup | Olive oil |
| 2 | ounces | Silken tofu; mashed to |
| 3 | tablespoons | White wine vinegar |
| ½ | teaspoon | Sea salt; or to taste Water, or more as needed |
Directions
NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact. Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks.
DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.
Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary.
Makes 1 cup
Lorna Sass, "Recipes from an Ecological Kitchen"