Wednesday, July 8, 2009
Garlic-Lemon Olive Oil Salad Dressing
A light dressing perfect for roast veggies or a lucious garden salad.
Ingredients: 2 bulb garlic, roasted for 25 mins in a hot oven; 100 ml olive oil; 1 tsp Dijon Mustard; Juice of 1 lemon; Drizzle of honey; 1 tblsp hot water
Method: Remove garlic from the oven. Allow to cool and cut off base with a sharp knife. Flesh can then be removed by squashing the garlic with a knife from the top. Place flesh in a food processor with ½ tsp of salt, honey and mustard. Blend until smooth. Slowly add olive oil with motor running, until thick. Remove to a small bowl and stir in hot water, lemon juice and pepper to taste.