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Confit Garlic Vinaigrette

Garlic is great for your gut and also for heart health. To activate allicin, the compound responsible for lowering cholesterol and blood pressure, let the garlic sit for a few minutes after halving. 

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Confit Garlic Vinaigrette

Servings

8

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Confit Garlic Vinaigrette

Ingredients

  • 1 head of garlic (cloves smashed, peeled, and halved)
  • ‚Öì cup extra-virgin olive oil
  • ¼ cup vegetable oil
  • 2 sprigs rosemary
  • 1½ teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt

Instructions

  1. Place the garlic cloves, olive oil, vegetable oil, and rosemary in a small saucepan so that all of the garlic is pretty much submerged. Place the pan over medium-low heat and bring to a gentle simmer.
  2. Lower the heat so there are just a few bubbles coming to the surface around the garlic. Simmer for 10 minutes or until the garlic is soft and beginning to brown. Remove from the heat and allow to cool to room temperature. Remove the rosemary and discard.
  3. To a blender add the mustard, vinegar, salt, and the garlic and its oil. Puree on high for 2 minutes until smooth and emulsified. The dressing will keep for 5 days in the refrigerator.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
2 grams
Fat
34 grams
Saturated Fat
4 grams
Sodium
107 milligrams
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dairy free
gluten free
nut free
vegan
vegetarian

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