Ingredients Jump to Instructions ↓

  1. 2 heads garlic

  2. 1/4 C reduced-sodium chicken broth or water

  3. 3 tbsp wine vinegar or cider vinegar

  4. 2 tbsp extra-virgin olive oil

  5. 2 tsp Dijon mustard

  6. 3 anchovy fillets, rinsed and coarsely chopped

  7. 2 tsp Worcestershire sauce Salt & freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. To make roasted garlic dressing: Preheat oven to 400°F.

  2. Pull off loose papery outside skin from heads of garlic, without separating the cloves. Slice about ½ inch off the tip of each head. Wrap garlic in foil. Roast until the garlic flesh is very soft, about 40 minutes.

  3. Unwrap the garlic and cool slightly. Squeeze the flesh out of the skin into a blender or food processor. Add broth (or water), vinegar, 2 tablespoons oil, mustard, anchovies and Worcestershire sauce; blend until smooth. Season with salt and pepper.


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