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Soy & Roasted Garlic Dressing

  • 15 m
  • 1 h
Ellen Ecker Ogden
“Roasted garlic gives this Asian-inspired dressing a deep, nutty flavor. It's great on any combination of salad greens, or use it as a dipping sauce for dumplings.”


    • 1 head garlic
    • 4 tablespoons extra-virgin olive oil, divided
    • Juice of 1 lime
    • 2 tablespoons red-wine vinegar
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon reduced-sodium soy sauce
    • Freshly ground pepper, to taste


  • 1 Preheat oven to 400°F.
  • 2 Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly.
  • 3 Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019