Creamy Garlic Vinaigrette

Food & Wine / Bobby Flay

SERVINGS: Makes 3/4 cup

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

ACTIVE: 15 MIN TOTAL TIME: 45 MIN 

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:  Pour over romaine lettuce or bitter lettuces like radicchio or frisée.
Two Tablespoons 129 cal, 13 gm fat, 1 gm sat fat, 4 gm carb, 0 gm fiber.