creamy garlic vinagrette/bobby flay

By pdav

Ingredients

• 15 medium unpeeled garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons water
• 2 teaspoons Dijon mustard
• 1 teaspoon mayonnaise
• 1 teaspoon honey
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon Tabasco
• 1/3 cup canola oil
• Kosher salt and freshly ground pepper

Preparation

Step 1

Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.
Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.


Notes
Two Tablespoons 129 cal, 13 gm fat, 1 gm sat fat, 4 gm carb, 0 gm fiber.

Pour over romaine lettuce or bitter lettuces like radicchio or frisée.