Roasted Garlic Dressing	Pecan-Wood Smoked Shrimp

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Grain Salad

Source: St. Louis Post-Dispatch, July 3, 2002

Yield: 8 (1-cup) servings

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Ingredients

• 1 bulb garlic

• 2/3 cup olive oil, divided

• 1/4 cup sherry vinegar

• 3/4 tsp sea salt

• 1/4 tsp ground white pepper

• 1/3 cup finely diced carrot

• 6 cups cooked grains, drained

• 3/4 cup finely diced red bell pepper

• 3/4 cup finely diced yellow bell pepper

• 1/3 cup finely diced zucchini

• 1/3 cup finely diced celery

• 2 Tbsp minced green onion

• 2 Tbsp minced parsley

• 1 Tbsp minced fresh tarragon

• 1 Tbsp minced fresh dill

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Preparation

Preheat oven to 350 degrees. Separate cloves of garlic from bulb, peel and toss with 1 teaspoon olive oil; place in center of piece of aluminum foil. Fold edges together, forming a pouch. Bake 45 to 50 minutes, until garlic is golden brown and very soft. Puree in food processor, or mash with a fork until smooth.

To make dressing, combine 1 1/2 tablespoons roasted garlic puree with vinegar, salt and pepper. Whisk in remaining olive oil until emulsified.

Cook carrots in boiling water just until crisp-tender; transfer immediately to ice water, then drain well.

Toss together cooked grains, carrots, bell peppers, zucchini, celery, green onion, parsley, tarragon and dill; add dressing to taste. Adjust salt and pepper to taste; serve.