Roasted Garlic Dressing
The oil base adds satiety and helps absorb fat-soluble compounds from salads, while garlic brings flavor without much carb load. A small amount of allulose simply rounds out the taste and does not make the dressing sweet. The result is a thick, mellow dressing for leafy vegetables, fish, and warm salads.
Wrap a head of garlic in foil and roast it until the cloves become very soft. For the dressing, squeeze the garlic flesh (18 g) into a blender cup.
Add lemon juice (20 g), mustard (10 g), allulose (3 g), black pepper (1 g), and salt (to taste) to the garlic. Pour in neutral oil (60 g) and water (15 g), then blend until thick and emulsified.
Roasted garlic matters here because it keeps the flavor soft and rounded; raw garlic would make the dressing much harsher.
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