Step 1

If you don’t already have roasted garlic, first start by roasting the garlic(refer to this post for all my top tips and tricks).To roast a whole garlic head, slice the top off the garlic head and lightly drizzle with olive oil, then wrap in foil or parchment paper to create a parcel. Then roast in the oven for 30 minutes at 400ºF/200ºC, or until golden and super tender. For a darker color/more caramelized top, unwrap the parcel in the last 5 minutes.

Step 2

When cool enough to manage, simply squeeze all the roasted garlic into a small mixing bowl or jar (with a tight-fitting lid). Gently mash it if needed to break it down into a paste-like consistency.

Step 3

Then grate the ginger directly into the container and add the lemon juice, olive oil, sweetener, and salt and pepper.

Step 4

Mix well or close the jar’s lid and shake well to mix. Then taste and adjust any of the ingredients to taste, enjoy!You could also use a small food processor/blender to blend all the ingredients if preferred. This will yield the smoothest results, which some may prefer.

Step 5

Make ahead: you can roast the garlic in advance and store it in the fridge for 3-5 days or the freezer for 3 months. I’m also a big fan of making the lemon-garlic salad dressing a day in advance. That way, it has time to sit and "marinate" in the fridge. Then, once all the flavors are melded… delicious!Store: after mixing the dressing, you can store the creamy garlic salad dressing in an airtight container in the fridge for up to a week.