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Ingredients
- 8 lrg Roasted garlic cloves peeled
- 1/2 c. Chopped parsley, packed tight
- 2 Tbsp. Finely minced shallots
- 1/2 c. Extra virgin olive oil
- 2 ounce Silken tofu, mashed
- 2 x -to
- 3 Tbsp. White wine vinegar
- 1/2 tsp Sea salt, or possibly to taste
- 2 Tbsp. -Water, or possibly more as needed
Directions
- NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact.
- Brush each head liberally with 1 tsp. extra virgin olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F till the outside is lightly browned and the innermost cloves are soft, about 20 min. Chill in a sealed container for up to 2 weeks.
- DRESSING: In a blender or possibly food processor, combine all of the ingredients and process till smooth, adding water as required to create a slightly thick consistency.
- Use immediately or possibly chill in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary.
- Makes 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 1021 | |
| Calories from Fat 971 | 95% |
| Total Fat 109.77g | 137% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1207mg | 50% |
| Potassium 345mg | 10% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.96g | 1% |
| Protein 5.22g | 8% |
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