Roasted Garlic Vinaigrette

Vacations are always reviving. I would say in my mom’s words “recharging my battery”, after the visit to her mom’s place every summer. So true. Be it an extravagant cruise or camping in one’s own backyard, they allow us to pause and breathe new air, much needed in our monotonous lives.

Remember the roasted garlic that I wrote about a few weeks back. I make ‘em in bulk, throw a couple of cloves in stir-fries and soups. But instead of being a side kick always, this is one recipe where it takes a center stage. The smoky garlic and the sweet, yet complex balsamic vinegar are a flavoursome duo.

Ingredients

Roasted garlic – 1 head
Balsamic vinegar – ¼ cup
Extra virgin olive oil – ¼ cup
Water – 2 tbsp
Sugar – 1 tsp
Salt
Pepper

Method

Squeeze the roasted garlic cloves from the head on to a food processor/mixie. Process until smooth. Add the rest of the ingredients and blend till the dressing is smooth. Drizzle over your favourite salad and enjoy.

To make an ordinary salad fancy, I served ‘em on parmesan cups. Not only do they look good, but also add a salty crunch. This is how you make them. Grate parmesan cheese, heat a small cast iron/non stick pan. Lay tart molds or small cups or shot glasses upside down. Place 1 tbsp of cheese in a small pile, about the size of a quarter of the pan. Cook until the cheese bubbles, melts and turns golden brown. Remove cheese and drape over the cup or shot glass or mold. A word of advice, don’t get distracted while doing this. The cheese goes from soft to crisp in a micro second. Let cool. Pile the greens on the cups and serve with vinaigrette.


Mixed baby greens served on parmesan cups with roasted garlic vinaigrette.