Рецепт Creamy Roasted Garlic Vinaigrette
Most nights during the week after supper, Parrish asks if I would mind if he played FIFA until “good tv” comes on. I always say no problem, because I know I need to write a blog post, and he has a point about the “good tv”.
But I wonder if secretly I want to be the cool wife who doesn’t care if her husband LOVES to play FIFA. Although, it genuinely doesn’t bother me – he doesn’t play for hours on end – but I will admit that I don’t understand the draw. But…I also don’t understand how to play any video game with a controller fancier than the original Nintendo.
Last night, I feel like I really was the cool wife. Because not only did he get to play FIFA, but I made HOMEMADE DRESSING for our supper salads! I mean…seriously. How cool am I?
The dressing is a new recipe from our cooking class we took over the weekend. A cooking class that Parrish planned for me and him to take together as a birthday present…
Cool husband = Cool wife
Creamy Roasted Garlic Vinaigrette
You’ll need:
- 4 garlic cloves
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 1 heaping tbsp. Dijon Mustard
- 1 tbsp honey
- 2 tbsp finely minced shallot
- 1/2 tsp. salt ; 1/4 tsp. pepper
- 1/2 cup heavy cream
Start by poaching the garlic in the olive oil. To do this, place the olive oil and the garlic in a small saucepan and allow to cook on the stove at medium low for about 20-25 minutes, or until the garlic softens and browns. Set aside to cool completely.
Once cool, remove the garlic carefully and roughly chop.
Combine vinegar, mustard, honey, garlic, shallot, salt, and pepper in a medium bowl. Whisk well. Stir in cream and whisk until incorporated.
Now slowly whisk in the oil – just a slight stream – whisking constantly so that the oil incorporates with the cream.
Taste and serve!
We enjoyed our dressing on a bed of spring mix, with roasted asparagus, pistachios, a poached egg, and bacon.
YUM!
You will absolutely LOVE this dressing! It’s got a vinaigrette bite with a creamy finish. Next time I’m going to substitute greek yogurt for the heavy cream, but I’ll be sure to have a back up in case it turns out horribly! What about you? Do you like making homemade dressing? I always feel intimidated about making it, but am always glad when I do!