Spicy Green Salad with Soy & 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!
Yield
4 servingsPrep
20 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing | |||
| 1 | each |
garlic
1 head |
|
| 4 | tablespoons |
olive oil, extra-virgin
divided |
|
| 1 | each |
limes
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 |
|
| ½ | teaspoon |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | teaspoon |
black pepper
freshly ground or to taste |
|
| ½ | clove |
garlic
|
|
| 4 | cups |
mixed salad greens
|
*
|
| 2 | tablespoons |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing: | |||
| 1 | each |
garlic
1 head |
|
| 6E+1 | ml |
olive oil, extra-virgin
divided |
|
| 1 | each |
limes
juice |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
ginger
freshly grated |
|
| 15 | ml |
sesame oil
toasted |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| For the salad: | |||
| 453.6 | g |
asparagus
trimmed and cut into 1-inch pieces |
|
| 2.5 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
salt
|
*
|
| 1.3 | ml |
black pepper
freshly ground or to taste |
|
| 0.5 | clove |
garlic
|
|
| 946 | ml |
mixed salad greens
|
*
|
| 3E+1 | ml |
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, ¼ 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 ½ 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 ¼ cup of the dressing over the greens.
(Cover and refrigerate the remaining ½ 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.
