“I’ve always liked spinach salad with Caesar dressing, so I decided to make a spinach-Caesar dressing.”–Dave Mechlowicz
1 head garlic
Extra-virgin olive oil, for drizzling
Preheat the oven to 350 degrees. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
3 anchovy fillets
1 large egg yolk
1 Tb dijon mustard
1 Tb white wine vinegar
Freshly ground pepper
1 C extra-virgin olive oil
Puree the roasted garlic, spinach, anchovies, egg yolk, mustard and vinegar and 3/4 C water in a blender. with the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
[Recipe Source: Food Network Magazine, Oct 2009]