Nchovy And Roasted Garlic Vinaigrette

• 1 head garlic
• 4 anchovies, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons Sherry vinegar
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons sugar
• 1/2 teaspoon crushed red pepper flakes
• 3/4 cup extra-virgin olive oil
• 1/4 cup vegetable oil
• Salt and pepper
• Cucumbers, peeled, seeded and sliced
• Tomatoes, sliced

1. Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450u0b0 oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste.
2. Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.

garlic, anchovies, parsley, sherry vinegar, lemon juice, mustard, sugar, red pepper, extravirgin olive oil, vegetable oil, salt, cucumbers, tomatoes

Taken from www.epicurious.com/recipes/member/views/nchovy-and-roasted-garlic-vinaigrette-52410041 (may not work)