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Preheat the oven to 100°C
Add the garlic to a small ovenproof saucepan with the oil, ensuring the cloves are fully submerged. Place over a low heat and, once the oil begins to gently bubble around the garlic, transfer the pan to the oven. Cook for around 90 minutes, until the cloves are very soft and lightly golden
Remove from the oven and allow to cool completely. Transfer to a clean container and store in the fridge for up to 1 to 2 weeks, or until needed
Add the remaining ingredients to a tall container and leave them to settle for 5 minutes or so. Plunge a hand blender in right to the bottom
Blitz, keeping the blender as still as possible. Once the mixture begins to look creamy and emulsified, slowly lift the blender through the liquid, incorporating the remaining ingredients to form a smooth, cohesive dressing
Recommended to grate a preserved egg yolk over the finished salad
Tags: caesar, caesarsalad, caesar-salad, caesar salad, confit, confitgarlic, confit-garlic, confit garlic, dressing, garlic, homemade, makeahead, make-ahead, make ahead, preserving, salad, sauce, slaterchef
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