Salad Dressing with Roasted Garlic

photo 1 photo 4 (2) photo 5 (2)photo 1 (78)photo 2 (62)photo 1 (2)Yes, I read and subscribe to Gwyneth Paltrow’s website Goop and when she’s not explaining her “conscious uncoupling” the website is actually very informative and worthwhile. In any event her suggestions for recipes are very worthwhile. This recipe was on the Goop website and even though you have to roast the garlic which is a little time-consuming it was a super delicious dressing and I actually put it on Salmon before I broiled it and it was really tasty.  The recipe is from Roberta’s Cookbook which actually looks pretty amazing. I always have all these ingredients in the house and they are simple ingredients .  I have to admit the first time I read it I was thinking of omitting the roasted garlic but it wouldn’t have been as deeply layered a flavor. I highly recommend this recipe and roasting the garlic , we fully enjoyed our salad. I used plain Romaine this time out but this would be amazing on any greens. I also used it on my broiled salmon a few days later and it was amazing. I broiled the salmon on lemon and thyme  brushed the dressing on it put it back in broiler for about 5 minutes and it was delicious. So not only a great salad dressing but an awesome marinade as well. This was my adaptation.


1 head of garlic for roasting

3/4 cup of olive oil, and a little splash for roasting garlic

1 peeled garlic clove

2 Tablespoons Dijon Mustard

1 1/2 Tablespoons white wine vinegar

2 Tablespoons Sherry Vinegar

2 egg yolks

5 anchovy fillets

Juice of 1 small lemon

Kosher Salt and Freshly Ground Black Pepper to taste ( I used a little black pepper and a very small amount of Kosher Salt, it’s your call)


To Roast Garlic:

Preheat the oven to 350 degrees. Cut about a quarter of an inch off the head of the garlic and place the head cut side up on a piece of aluminum foil large enough to cover garlic.  Splash a little water and a splash of olive oil over the whole head of garlic.  Make a loosely wrapped little package with the tin foil. I baked for one hour. Remove the garlic from the oven and let it cool down. Squeeze out 4 – 5 cloves depending on how large they are you’ll use less or more. Set aside extra garlic to use as a spread if you like. Your house will smell amazing.


Place roasted garlic cloves, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies and lemon juice into a blender or food processor ( I used a mini food processor) Blend till well combined.

While blending, add the olive oil in a slow steady stream until it’s incorporated and dressing looks smooth and creamy. Taste for salt and pepper .

Dressing will keep in refrigerator for a week. Because of raw eggs I wouldn’t keep much longer than that.



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