Creamy Oil-Roasted Garlic Dressing

112 g	extra-virgin olive oil
112 g	vegetable oil
3 g	kosher salt
1 g	pepper
100 g	garlic (2 heads), outer papery skins removed and top third of head cut off and discarded
90 g	water
30 g	white wine vinegar
20 g	white miso
18 g	tahini

½ cup extra-virgin olive oil

½ cup vegetable oil

1 teaspoon kosher salt

¼ teaspoon pepper

2 heads garlic, outer papery skins removed and top third of head cut off and discarded

¼ cup plus 2 tablespoons water

2 tablespoons white wine vinegar

1 tablespoon white miso

1 tablespoon tahini

- 112 g extra-virgin olive oil
- 112 g vegetable oil
- 3 g kosher salt
- 1 g pepper
- 100 g garlic (2 heads), outer papery skins removed and top third of head cut off and discarded
Adjust oven rack to middle position and heat oven to 375 degrees F/191 degrees C. Combine olive oil, vegetable oil, salt, and pepper in small saucepan. Place garlic heads, cut side down, in saucepan; cover and transfer to oven. Cook until cut side of garlic is deep golden brown and cloves are soft and easily pierced with paring knife, about 45 minutes.
- 90 g water
- 30 g white wine vinegar
- 20 g white miso
- 18 g tahini
Using tongs, transfer garlic heads to plate and set aside until cool enough to handle; reserve oil in saucepan. Squeeze root end of each head until cloves slip out of their skins; discard skins. Transfer roasted garlic cloves to blender along with water, vinegar, miso, and tahini. Process on high speed until well combined, about 30 seconds. Scrape down sides of blender jar with rubber spatula. With blender running on low speed, slowly drizzle in reserved oil until dressing is emulsified and thickened, about 45 seconds. Season with salt and pepper to taste. Transfer dressing to airtight container and refrigerate until ready to use. (Dressing can be refrigerated for up to 1 week.)

- ½ cup extra-virgin olive oil
- ½ cup vegetable oil
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 2 heads garlic, outer papery skins removed and top third of head cut off and discarded
Adjust oven rack to middle position and heat oven to 375 degrees F/191 degrees C. Combine olive oil, vegetable oil, salt, and pepper in small saucepan. Place garlic heads, cut side down, in saucepan; cover and transfer to oven. Cook until cut side of garlic is deep golden brown and cloves are soft and easily pierced with paring knife, about 45 minutes.
- ¼ cup plus 2 tablespoons water
- 2 tablespoons white wine vinegar
- 1 tablespoon white miso
- 1 tablespoon tahini
Using tongs, transfer garlic heads to plate and set aside until cool enough to handle; reserve oil in saucepan. Squeeze root end of each head until cloves slip out of their skins; discard skins. Transfer roasted garlic cloves to blender along with water, vinegar, miso, and tahini. Process on high speed until well combined, about 30 seconds. Scrape down sides of blender jar with rubber spatula. With blender running on low speed, slowly drizzle in reserved oil until dressing is emulsified and thickened, about 45 seconds. Season with salt and pepper to taste. Transfer dressing to airtight container and refrigerate until ready to use. (Dressing can be refrigerated for up to 1 week.)