Roasted Garlic Vinaigrette

Roasted Garlic Vinaigrette

  • Prep: 10 min
  • Cook Time: 1 hr
  • Total: 1 hr 10 min
  • Serving: 4 Servings

This sweet and garlicky vinaigrette, made with roasted onion, capers, anchovies and shallots, is ideal drizzled over a lamb and mixed greens salad.


  • 1 head garlic
  • 9 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons salt-packed capers, rinsed, drained, and finely chopped
  • 1 tablespoon minced shallots
  • 10 oil-packed anchovy filets, drained and finely chopped
  • 12 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste


  1. Preheat your oven to 400 degrees.
  2. Cut 1/4-inch off the top of a garlic head and coat with 1 tablespoon of olive oil. Wrap the garlic in a foil packet and place in the oven for 1 hour until soft.
  3. Once the garlic has cooled, squeeze the garlic cloves to release them from their skins and then mash to form a paste.
  4. Place the garlic into a bowl with the vinegar, capers, shallots, and anchovies, mix to combine, and then slowly add the remaining olive oil whisking vigorously until blended. Season the vinaigrette with a few pinches of salt and pepper and serve immediately.


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