| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Food proces, Fruit, Salad dress, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads roasted garlic |
| 1/2 |
c |
Orange juice |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Rice; white wine, or cider vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 1 |
ts |
Minced fresh tarragon (or 1/2 teaspoon dried) |
INSTRUCTIONS
Squeeze the garlic paste from the heads of roasted garlic into a blender.
Add the orange juice, mustard, vinegar, salt, and pepper and puree until
smooth and creamy. Add the tarragon and whirl briefly just to mix-there
should be flecks of green throughout the golden dressing. Set aside for at
least 30 minutes to allow the flavors to marry. Tightly sealed and
refrigerated, the dressing will keep for about a week.
Recipe by: Moosewood Restaurant Low-Fat Favorites
Posted to MC-Recipe Digest V1 #829 by Lynn Cage <ltcage@onr.com> on Oct 6,
1997
A Message from our Provider:
“Sin: it seemed like a good idea at the time”