This simple vinegar and oil dressing goes beautifully with mixed fresh greens or matchsticks of jícama tossed with watercress and red onion. The rich-tasting Italian balsamic vinegar really enhances the roasted garlic flavor.
ROASTED GARLIC DRESSING
makes about 3/4 cup
3 large cloves garlic, unpeeled
3 tablespoons balsamic vinegar
2/3 cup olive oil
1/4 teaspoon freshly ground black pepper
Salt, about 1/2 teaspoon
1. The garlic. Roast the garlic on a griddle or heavy skillet over medium heat, turning occasionally until blackened in spots and soft, about 15 minutes. Cool, then slip off the skin.
2. The dressing. Combine the garlic and the rest of the ingredients in a blender or food processor, and process until smooth. Taste for salt. Serve at room temperature.
Recipe from
Authentic Mexican by Rick Bayless (Morrow).
| 
