Ingredients

• 1/2 lemon, seeded and thinly sliced
• 4 large garlic cloves, unpeeled
• 1 tsp fresh rosemary leaves
• 1 tsp fresh thyme leaves
• 1/2 cup plus 3 tbsp water
• 1/3 cup plus 2 tbsp extra virgin olive oil
• salt to taste
• freshly ground pepper to taste
• 1 tbsp finely chopped fresh Italian parsley leaves

Preparation

1. Preheat oven to 350 degrees.
2. In small bowl, toss together lemon slices, garlic, rosemary, thyme, 3 tbsp of water, 2 tbsp of olive oil.
3. Season with salt and pepper.
4. Transfer to medium-sized baking dish.
5. Cover loosely with aluminum foil.
6. Roast until tender and juices are slightly carmelized (about 35 minutes).
7. Let cool.
8. Peel garlic.
9. Scrape mixture and any oil or juices into blender.
10. Add remaining water to the baking dish, scraping up carmelized juices.
11. Add liquid to the blender.
12. Process until fairly smooth.
13. With blender running, add remaining olive oil in a thin, steady stream.
14. Process until the dressing thickens.
15. Stir in parsley and season with salt and pepper.

Notes

Will keep tightly covered in refrigerator for up to 5 days.

Makes about 3/4 cup dressing.

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