This salad dressing is for big-time garlic lovers. I'm a serious garlic lover, for sure.
I found the recipe in a cookbook called "Barbecued," by Peter Howard. He says you can grill or roast the garlic, and because it's about 20 degrees today, I chose to use the oven.
I love love LOVE this dressing! And it will keep for about two weeks in the refrigerator.
Garlic dressing (makes about 1-1/2 cups)
30 cloves roasted garlic (I tossed them, unpeeled, with olive oil and roasted them for about 25 minutes at 350 degrees)
1 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white sugar
2 tablespoons sherry vinegar
1.) Put all ingredients except vinegar into a food process and process until smooth.
2.) Slowly add the vinegar through the feed chute while the motor is running.
Today's food fact: An October 2007 New York Times article says researchers are looking into the benefits of eating garlic.
"In the latest study, performed at the University of Alabama at Birmingham, researchers extracted juice from supermarket garlic and added small amounts to human red blood cells. The cells immediately began emitting hydrogen sulfide, the scientists found," the article reads.
"The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack."
Coming up: I have a delicious eggplant parmesan recipe I'll be posting, as well as that chestnut puree I mentioned a couple weeks ago.