Add olive oil and garlic to saute pan and cook on low heat until garlic turns golden brown and is soft. Strain garlic and reserve the oil. Let cool to room temperature. In a food processor combine, roasted garlic, salt, lemon juice and egg. Pulse lightly. While food processor is running slowly add oils in a continuous stream until aioli is emulsified.
Little Gem Lettuce with Charred Sungold Tomato Vinaigrette