Recipe adapted and pictures from Deb Perelman (smittenkitchen.com)
Prep time: 60 minutes
Yield: 1 ½ cups, keeps for one week in the fridge
1 head of garlic
3/4 cup plus 1 tablespoon (175 grams) olive oil, plus a splash for the garlic
1 garlic clove, peeled
2 teaspoons (10 grams) smooth dijon mustard
1 1/2 tablespoons (21 grams) white wine vinegar
2 tablespoons (28 grams) sherry vinegar
2 large egg yolks
5 anchovy fillets
Juice of half a lemon, plus more if needed
Freshly ground black pepper
Note: To make the salad vegetarian or vegan, sub veg/vegan Worcestershire sauce instead of eggs and anchovy fillets; you will have to taste test for amount.
To make the dressing: Heat your oven to 350°F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Drizzle lightly with olive oil. Wrap it tightly in the foil and bake for a little less than 1 hour.
Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for another use (good to spread on grilled bread).
Put the roasted garlic, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined. With the machine one, add the olive oil in a slow, thin stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired.
Zuzh up your salad!
Vegetarian: add capers and candied walnuts
Non-vegetarian: add bacon strips or bacon bits