Photo Credit: Elizabeth Newman

Confit Garlic Vinaigrette

Name: Confit Garlic Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 head of garlic (cloves smashed, peeled, and halved); ⅓ 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

10 MINPrep Time

10 MINCook Time

1Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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.

Confit Garlic Vinaigrette

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

1 head of garlic (cloves smashed, peeled, and halved)
⅓ 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

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.
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.
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.