- 2 heads garlic
- 1 teaspoon extra virgin olive oil
- A pinch kosher salt, or sea salt
- 1 crack the pepper mill)
- 1/4 cup rice wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup grape seed oil, (or corn oil)
- 2 teaspoons oregano, dried, preferably on the branch (Sicilian or Calabrian)
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 1/4 teaspoon coarse-ground black pepper
- 1/4 teaspoon sugar
DirectionsTo roast the garlic: Preheat the oven to 450. Cut across the top of each head of garlic to expose some of the garlic flesh.
Place each garlic head cut-side up on a piece of tinfoil big enough to easily wrap it, about 3 inches by 3 inches.
Sprinkle the garlic with the olive oil, salt, and pepper.
Wrap the garlic up in the foil, making a Hersheys-Kiss shape.
Bake on a baking tray on the center rack in the oven until the cloves are soft and golden brown, about I hour.
Cool the garlic in the fridge or freezer until its cool to the touch.
(The garlic can hold in the fridge for up to 3 days at this stage.
) To prepare the dressing: Pick up each garlic head by the bottom and squeeze the meat into a fine sieve.
With the back of a spoon, press the meat of the garlic through the sieve to get as much through as possible.
Be sure to scoop the remnants from the underside of the sieve into the bowl.
Discard the skins.
Add the dressing ingredients and 2 tablespoons of water to the bowl, whisking as you go to combine.
When all the ingredients are in the bowl, whisk again to make sure the flavors are incorporated.
Taste and adjust the seasonings and sweetness.