Creamy Green Garlic Dressing

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Creamy Green Garlic Dressing

 

8 large roasted garlic cloves, peeled

1/2 cup minced parsley, packed tight

2 tbsp. inely chopped shallots

1/2 cup olive oil

2 ozs. silken tofu; mashed

3 tbsps. white wine vinegar

1/2 tsp. sea salt or to taste

2 tbsp. water or more as needed

 

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 F 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.