This is the first dressing only recipe that I’ve ever posted. Every other salad dressing has had a salad to go with it. But this roasted shallot and garlic dressing with fresh rosemary is worthy of standing on its own; I didn’t feel the need to share a salad recipe and take it out of the spotlight.
When I tell you that this is liquid gold for veggies and grains, you’ve got to believe me. Roasting the shallot and the garlic cloves creates a rich and caramelized gooeyness that makes the dressing slightly creamy and thicker than the typical vinaigrette. Yes, roasting takes some time, but some things are worth waiting for, and this is one of those things.
Please don’t shy away from making this because there's a little cooking involved. Roasting shallots and garlic is as easy as peeling away their paper skins and wrapping them in foil. Roast them for thirty minutes and that’s it. Plus you'll get a bonus prize because your house will smell amazing.
You’ll need a blender or a mini food processor (affiliates) to blend the shallots, garlic, rosemary, and other ingredients together, because that’s what makes the dressing slightly creamy. And don’t be afraid to blend the heck out of it, it might take a minute or two to break down the rosemary leaves.
Peel the paper skin off of the shallots
Wrap tightly in foil and roast for thirty minutes
Blend until mostly smooth and creamy
My husband is the one who inspired me to make this dressing. He came home from work and told me that he had read about a slow roasted shallot dressing on Lifehacker.com, so I had to check it out. The article linked to a salad dressing recipe but it wasn't what I was looking for. The lemon and the vinegar made it too sour, and it hid the rich flavor of the roasted shallots. So I created my own dressing.
While I was writing down the vast array of ingredients that I thought would be a good addition to this liquid gold, roasted garlic came to mind. I love the buttery taste of roasted garlic, so I thought it would add another level of flavor to the mix. It did.
This is seriously the most delicious vinaigrette salad dressing that I’ve ever had. It has so much deep, savory flavor, with just enough tanginess from the vinegar to balance it out. I could have eaten it by the spoonful, but I dug deep and forced my will power to take the wheel and steer me away from gluttony. It wasn’t easy, but it worked.
So what am I going to smother with this decadent roasted shallot and garlic dressing with fresh rosemary? Tonight I’m grilling some giant Portobello mushrooms and zucchini, and then putting them on a bed of quinoa. I’ll pour—not drizzle—a generous amount of this dressing all over them and then give it a toss so that each and every bite is covered in the stuff. I seriously can’t wait for dinner.
I roasted a few extra shallots and garlic cloves so I can make more this week. I’ll definitely be covering up a salad or two with it, and I’ll for sure dip some bread in it. And if I’m feeling super motivated, I might try and make a dip out of it. If that works out you can be sure that I’ll share it with you all.
Let me know how much you loved this in the comment box.
What’s your favorite salad dressing?
Have you ever roasted shallots and/or garlic?
How was your weekend?
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Roasted Shallot and Garlic Dressing with Fresh Rosemary
- 1 large shallot – paper skin peeled off
- 4 medium cloves of garlic – skins peeled off
- 1 heaping tablespoon of rosemary leaves
- 1/4 cup of balsamic vinegar
- 2 tablespoons of water
- 2 teaspoons of Dijon mustard
- 1 teaspoon of maple syrup
- 1/4 cup of extra virgin olive oil
- Preheat the oven to 375°
- Place the peeled shallot and garlic cloves on a piece of foil and close tight. Roast for thirty minutes or until soft to the touch. Let cool.
- Place all of the ingredients in a small blender or food processor and blend until the shallot, garlic, and rosemary is broken down and the mixture is creamy. It won’t be thick, just creamier than the typical vinaigrette salad dressing.