This dressing looks great! I think I am going to make it this weekend. When I roast garlic, I fill a whole roasting pan with bulbs of garlic, maybe 20 or so. They keep whole, roasted, tossed in a big ziploc in the freezer forever. You just pop one in the microwave for 30 seconds and it comes out as though you just took it out of the oven. I put roasted garlic in all sorts of things now that it doesn’t take hours of planning! The best part is that you can grab a cheese from fridge, some roasted garlic from the freezer and a loaf of bread and you are ready for any party you get invited to. You look like a star!
Stumptown Savory (blog) has a great recipe for garlic confit, which while not quite as roasty-flavored, would be terrific in this dressing as well as a multitude of other things. This dressing sounds like it would be a fabulous meat marinade as well. I forget that there are even commercially available salad dressings, as I’ve avoided that isle for years by making our own, too. I’ve never seen dried oregano on the stick sold, but wil try that with next year’s harvest.
Previous commenter, Kasha, had a great idea with the frozen garlic cubes. I do the same with all the herbs left in my garden at the end of fall. I grind them all up in a pesto and fill ice cube trays. Due to the oil and grated cheesse in the cubes, they don’t freeze completety hard, so they can be easily mashed up in vinaigrettes. All winter long, my salads taste as if they have herbs fresh from the garden.
Thanks for sharing this recipe! I made the it last night and really liked the way the roasted garlic blended into the dressing, infusing it with bold flavor. It reminds me how much more creative we can be with our salads and how a simple twist can really transform something ordinary into something fabulous.