Warm Dressing with Garlic and Rosemary
4 servings
30 minutes
Warm dressing with garlic and rosemary is a fragrant and exquisite addition to Jewish cuisine dishes. Its roots trace back to Mediterranean culinary traditions, where rich, deeply expressed flavors are valued. Slowly roasted garlic acquires a soft, sweet texture complemented by sherry vinegar with a slight acidity. Fresh rosemary adds an herbal aroma, while olive oil binds the ingredients into a harmonious composition. This dressing is perfect for salads and meat or vegetable dishes, turning them into true gastronomic delights.
1
Preheat the oven to 200 degrees.
2
Cut the tops off the garlic heads, wrap them in foil, and place in the oven until soft for about 1 hour. Cool and squeeze the pulp from the cloves into a saucepan.
- Garlic: 2 heads
3
Place on low heat and add vinegar. Stir and add finely chopped rosemary. Then slowly whisk in the olive oil. Season with salt and pepper.
- Sherry vinegar: 0.3 glass
- Fresh rosemary: 1 stem
- Extra virgin olive oil: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste