From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Roasted Garlic Vinaigrette This is a great dressing with a little sweetness from the garlic. 1 large head garlic, peeled and chopped 3/4 cup olive oil 1/2 tsp. Creole seasoning 1/4 cup red wine vinegar Pinch salt 1. In an ovenproof pan with a lid, combine the garlic with 2 Tbs. olive oil and the Creole seasoning. Cover and bake in a 225 degree oven for two hours. Cool to room temperature. 2. Add remaining olive oil, vinegar, salt, and pepper to taste. Stir well. This dressing can be stored, refrigerated and covered, for two weeks. Makes about a cup. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com