Roasted Garlic and Ginger Dressing

(from kylerhea’s recipe box)

" Especially good on salads, cabbage, bok choy, and kohlrabi. "

Source: EO Seed Catalog

Categories: EO Seed Catalog, Ginger, June2018, Salad Dressing

Ingredients

  • 3 heads GARLIC, roasted
  • 2 Tbs fresh GINGER root, grated (2" piece)
  • 1/2 cup RICE WINE (or SHERRY VINEGAR)
  • 1 LIME (2 Tbs LIME juice)
  • 1/2 cup fresh DILL, chopped
  • 2 Tbs SESAME SEEDS
  • 2 Tbs SESAME OIL
  • 1/2 cup EVOO
  • 1 tsp SALT
  • PEPPER, freshly ground to taste
  • Optional: Sprigs of ROSEMARY, THYME, SAGE
  • Makes 1 cup dressing.

Directions

  1. Grate the GINGER ROOT, and place in the blender bowl along with remaining ingredients. Puree until well blended. Transfer to a jar or bottle until ready to use.

  2. TO ROAST GARLIC:::

  3. Preheat the oven to 400 degrees F. Wrap the garlic in tin foil and bake for 1 hour. (Add a sprig or two ROSEMARY, THYME, or SAGE for additional flavor). Remove the foil, snip off the top of the garlic and with your fingers, squeeze out the soft insides into a bowl or measuring cup. Should measure about 1/2 cup).

Email to a friend | Print this recipe | Back