Roasted Garlic Lemon Vinaigrette might be my new favorite way to dress a salad.
Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor.
It all begins with oven roasted garlic. You’ll need one whole head of garlic, but you might want to roast two to have an extra on hand. Oven roasted garlic is fabulous in dips, as a spread, added to soups, or rubbed under chicken skin.
Here’s a link on How to Oven Roast Garlic.
For this vinaigrette, the ingredients are very straight forward. Garlic of course, fresh squeezed lemon juice, honey, red wine vinegar, olive oil and a pinch of salt.
Once the garlic is roasted, allow it to cool then squeeze it right into the remaining vinaigrette ingredients. I like to use a jar with a tight fitting lid. Just give the mixture a nice shake and pour over your favorite salad.
This Roasted Garlic Lemon Vinaigrette is a star ingredient in Insalata Chicken Florentine. It brings a wonderful full bodied taste and feel to your favorite salad. I hope you’ll give it a try.
All my best,
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Roasted Garlic Lemon Vinaigrette
- 1 head garlic top cut off
- 3/4 cup plus 2 Tablespoons olive oil
- 1/4 cup red wine vinegar
- 3 Tablespoons honey
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- Preheat oven to 400° F. Cut top off head of garlic, drizzle with 2 Tablespoons olive oil. Wrap in aluminum foil and roast for 45 minutes. Allow to cool, then squeeze garlic out of head into jar. Add remaining vinaigrette ingredients, cover and shake well to combine. Store in refrigerator for up to 1 weeks.