WHY THIS RECIPE WORKS This versatile vinaigrette has big, bold flavors that will stand up to hearty greens, roasted vegetables, or grilled chicken or fish. A generous amount of mashed roasted garlic defines the flavor profile with its sweet, pungent, lingering flavor, so the other ingredients needed to be assertive enough to complement the garlic without competing with it. The Dijon mustard offered a soft heat, the balsamic vinegar brought caramelized sweetness, and regular olive oil (as opposed to extra-virgin) lent the dressing simple, pure flavor. Fresh thyme gave everything an herbal lift. The couple of tablespoons of water whisked into the vinegar mixture countered the thickening effect of the roasted garlic without having to use more vinegar. We prefer to use our Roasted Garlic (see preceding recipe) for this vinaigrette.
Makes: ½ cup
Total time: 5 minutes
INGREDIENTS:
- 2 tablespoons roasted garlic cloves
- 2 tablespoons hot water
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon minced fresh thyme
- Salt and pepper
- ¼ cup extra-virgin olive oil
INSTRUCTIONS:
- Using fork, mash roasted garlic cloves to paste in large bowl. Whisk in water, vinegar, mustard, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper.
- While whisking constantly, slowly drizzle in oil until combined. Season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 1 week; return to room temperature and whisk to recombine before using.)
