1 head of garlic
½
cup balsamic
Fresh
flat leaf parsley
Salt and fresh black pepper
1/4
cup extra virgin olive oil
Cut the head of garlic in half on the equatorial plan. Roast the garlic in tinfoil and olive oil in the oven at 350 degrees F for an hour. Squeeze the garlic out of the paper into the blender. Blend together the first 4 ingredients until smooth. Once combined
stream in the olive oil to create an emulsion. Serve on green salad.
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