Spicy Green Salad with Soy & Roasted Garlic Dressing
Piquant greens, such as mizuna and mustard, are mellowed by a sweet-and-savory dressing that includes a whole head of roasted garlic. Top with grilled shrimp or beef to make it a main course.
Ingreadients :
- 1 head garlic plus 1/2 small clove, divided
- 4 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- Juice of 1 lime
- 2 tablespoons red-wine vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
- ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/4 teaspoon plus pinch of salt, divided
- 3 cups baby mizuna or baby kale
- 3 cups baby mustard greens, tatsoi or watercress, tough stems removed
- 2 tablespoons toasted sesame seeds
Step by Step :
- 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 450°F.
- Squeeze the garlic pulp into a blender or mini food processor (discard the skins). Add 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce) and 1/8 teaspoon pepper; blend or process until smooth.
- Toss asparagus with the remaining 2 teaspoons olive oil and 1/4 teaspoon each 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, 8 to 12 minutes.
- Finely chop the remaining 1/2 garlic clove and add to the bowl along with all the greens and the remaining pinch of salt. (If leaves are large, tear them into bite-size pieces first.) Pour the dressing over the greens; toss to coat. Sprinkle with sesame seeds and the asparagus; toss and serve.
