Do you love the sweet, nutty taste of roasted garlic? Keep a batch in the refrigerator so you can add robust flavor to sauces, marinades, and dressings like this Roasted Garlic Vinaigrette recipe anytime you are in the mood! –Jump to Recipe
There is almost always a jar of roasted garlic it in my fridge. I will buy a dozen or so heads of garlic at the farmers market and roast them all at once. Then just remove the skins, place them in an airtight container, and drizzle with a little oil to keep them moist. Keep sealed in the refrigerator for up to two weeks.
Roasted Garlic Vinaigrette
Roasting your own garlic is wayyyyy cheaper than buying the pre-roasted stuff from your local deli. That will work though in a pinch though. Especially if you are craving a salad topped with this Roasted Garlic Vinaigrette. You can usually find roasted garlic cloves with the marinated olives and salads if they have an antipasto-type bar.
I made this dressing to go in a orzo salad and instantly fell in love with the sweet, tangy flavor. The orzo pasta sucks up all that roasted goodness that is out of this world! You could also use this Roasted Garlic Vinaigrette as a tasty marinade for chicken or drizzled lightly over grilled fish. I prefer bold, bright dressings and use a 1:1 vinegar to oil ratio instead of the classic 2:3 ratio. Just adjust the amount of oil depending on your personal preferences!
I hope you like this Roasted Garlic Vinaigrette recipe as much as my crew does. If you love super tasty salad dressing recipes, you can find more like it by checking out my Dressings section! For recipe inspiration delivered to your inbox, subscribe to my newsletter, follow my photography journey on Instagram, and for generally inappropriate humor follow like me on Facebook!