Simple Salad with Roasted Garlic Vinaigrette
Try fried garlic as an unexpected salad topper or on a cheese plate in place of nuts. Reserve the cooking oil to make an easy, flavorful vinaigrette.
Ingredients
For the salad:
3 Tbsp. reserved garlic oil (recipe follows)
1 Tbsp. Champagne or white wine vinegar
1 Tbsp. chopped flat-leaf parsley
¼ tsp. red pepper flakes
¼ tsp. kosher salt
1 tsp. Dijon mustard
1 Tbsp. plus 2 crispy garlic “croutons” (recipe follows), divided
1 head butter lettuce, chopped
1 Tbsp. chopped chives
1 Tbsp. chopped flat-leaf parsley
2 Tbsp. roasted garlic vinaigrette
Freshly ground black pepper, to taste
For the Crispy Garlic 'Croutons':
1 head of garlic, peeled (approximately 10 cloves)
3 Tbsp. canola oil
1/8 tsp. kosher salt
Preparation
For the salad:
• Combine the garlic oil, vinegar, parsley, pepper flakes, salt, mustard and croutons in an 8-ounce jar with a tight-fitting lid. Shake until well blended. Refrigerate overnight to develop flavors before serving.
• Arrange the lettuce, chives, parsley and crispy garlic on a serving dish. Drizzle with the vinaigrette. Sprinkle with the pepper and serve immediately.
For the Crispy Garlic 'Croutons':
• Slice the garlic cloves lengthwise into thin slivers. Set a strainer over a bowl in the sink.
• In a small saucepan over medium-high heat, heat the oil until it shimmers. Add the garlic and cook, stirring occasionally until golden brown, 3 to 4 minutes. Watch the garlic carefully; once it begins to brown, it burns quickly.
• Pour the oil and garlic over the strainer. Reserve the garlic oil to make vinaigrette. Spread the garlic slivers on paper towels and blot dry. Sprinkle with the salt.
Tags : Garlic
