I’ve become known amongst family and friends for salad dressing. I don’t know why really because I thought everyone made salad dressing in a similar manor to me. Yet, time and time again, people keep asking me how I make the dressing, and when I arrive at parties and ask if I can help, I am always asked to make salad dressing. My mom asks me to bring her jars of dressing, reminding me constantly, and my mother-in-law leaves that job for me at Passover and other family gatherings.

I make different dressings almost every time I make salad, but I’ll try to write them down more. This one was made for Mother’s Day. The ingredients were decided on by the fact that my mom (Kelly) is allergic to fresh lemon and Bonnie (Lon’s mom) can’t have anything with tannins. It’s a really simple dressing that anyone can make.

roasted garlic

White Balsamic Roasted Garlic Dressing

  • 6 cloves roasted garlic
  • 1 tablespoon honey dijon mustard
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil


In a small bowl, use a fork to mash the roasted garlic. Stir in mustard and mash together. Stir in vinegar. Whisk as you drizzle in olive oil. This dressing is thicker than most vinaigrettes.

Notes: Depending on how acidic your vinegar is, you may need to add more olive oil. Also, I did not include salt and pepper here because I usually prefer to season the salad right before serving, with kosher salt and freshly ground pepper.

salad with white balsamic roasted garlic dressing

posted by jessica at 03:02 PM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.