Recipes - Salad Recipes
Spicy Green Salad with Soy and Roasted Garlic Dressing
Garlic lovers rejoice! In this green salad recipe, roasted asparagus along with the garlic studded soy/lime based dressing has multiple levels of flavor to savor. Enjoy!
Active Time: 00:20 Minutes
Total Time: 01:30
Yield: 4 - servings
RECIPE INGREDIENTS
For the dressing:
1 each garlic 1 head
4 tablespoons olive oil, extra-virgin divided
1 each lime juice
2 tablespoons red wine vinegar
1 tablespoon ginger freshly grated
1 tablespoon sesame oil toasted
1 tablespoon soy sauce, sodium reduced
1 x black pepper freshly ground to taste
For the salad:
1 pound asparagus trimmed and cut into 1-inch pieces
1/2 teaspoon olive oil, extra-virgin
1/4 teaspoon salt
1 pinch salt
1/4 teaspoon black pepper freshly ground or to taste
1/2 clove garlic
4 cups salad greens
2 tablespoons sesame seeds toasted
DIRECTIONS
To prepare dressing:
Preheat oven to 400°F.
Rub excess papery skin off garlic head without separating cloves.
Slice the tip off, exposing the ends of the cloves.
Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package.
Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour.
Unwrap and let cool slightly.
Increase oven temperature to 450ºF.
Squeeze the garlic pulp into a blender or food processor (discard the skins). ]
Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth.
Season with pepper.
To prepare salad:
Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl.
Spread in a single layer on a rimmed baking sheet.
Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt.
Chop the garlic and add to the bowl along with all the greens.
(If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens.
(Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.)
Sprinkle the salad with sesame seeds and the asparagus; toss and serve.
Note: To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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