Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Roasted garlic cloves 2 oz Silken tofu; mashed
- peeled 2 -to
1/2 c Minced parsley, packed tight 3 tb White wine vinegar
2 tb Finely chopped shallots 1/2 ts Sea salt; or to taste
1/2 c Olive oil 2 tb -Water, or more as needed

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 teaspoon olive oil. Place in a small,
shallow baking dish in the toaster oven and roast at 375 F until the
outside is lightly browned and the innermost cloves are soft, about 20
minutes. Refrigerate in a sealed container for up to 2 weeks.

DRESSING: In a blender or food processor, combine all of the ingredients
and process until smooth, adding water as required to create a slightly
thick consistency.

Use immediately or refrigerate in a tightly sealed container for up to 1
week. Bring to room temperature before using and reblend, if necessary.

Makes 1 cup

Lorna Sass, "Recipes from an Ecological Kitchen"

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