Rich roasted garlic makes an incomparably flavored dressing. Try this on any salad with bold-flavored greens or ingredients.

Makes scant 1/2 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

1 large head or 2 small heads garlic
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic or red-wine vinegar
1 tablespoon lime juice
1/8 teaspoon salt
Freshly ground pepper to taste

1. Preheat oven to 400°F.
2. Rub off the excess papery skin from garlic without separating the cloves. Slice the tips
off the head (or heads), exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon 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 oil, vinegar, lime juice, salt and pepper and blend or process until smooth.

NUTRITION INFORMATION: Per 2-tablespoon serving: 154 calories; 14 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 0 g fiber; 77 mg sodium; 71 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.