Creamy Green Garlic Dressing
Yield
1 cupPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
garlic cloves
roasted, peeled |
*
|
| ½ | cup |
parsley leaves
minced, packed tight |
|
| 2 | tablespoons |
shallots
finely chopped |
|
| ½ | cup |
olive oil
|
|
| 2 | ounces |
tofu
silken, mashed |
|
| 2-3 | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
sea salt
or to taste |
|
| 2 | tablespoons |
water
or more as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
garlic cloves
roasted, peeled |
*
|
| 118 | ml |
parsley leaves
minced, packed tight |
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 118 | ml |
olive oil
|
|
| 57.8 | ml/g |
tofu
silken, mashed |
|
|
white wine vinegar
|
|
||
| 2.5 | ml |
sea salt
or to taste |
|
| 3E+1 | ml |
water
or more as needed |
|
Directions
NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil.
Place in a small, shallow baking dish in the toaster oven and roast at 375℉ (190℃) until the outside is lightly browned and the innermost cloves are soft, about 20 minutes.
Refrigerate in a sealed container for up to 2 weeks.
DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.
Use immediately or refrigerate in a tightly sealed container for up to 1 week.
Bring to room temperature before using and reblend, if necessary.
Makes 1 cup
