Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Roasted garlic dressing:
Salad:

Directions

Preheat oven to 350 degrees F.

Slice the root end off the entire head of garlic and the shallots, and turn them upside down, wrapping them in aluminum foil and molding the foil so it supports them to allow the cut ends to stand upright in the oven. Pour olive oil on the garlic and shallots so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until they are cool enough to handle.

Gently squeeze the roasted garlic cloves and shallots from the skins onto a small plate. Through the feed opening of a running blender add, 1 at a time, rice vinegar, mustard, thyme, salt, pepper, roasted garlic cloves and roasted shallots. Then, leaving the blender running, add the olive oil in a slow stream. Taste the dressing and add salt and pepper, as needed.

In a mixing bowl, toss the greens with the onion, scallions, and cucumber. Fold in the tomatoes. Transfer to serving dish and top with avocado wedges, garlic stuffed-olives, and hard boiled eggs.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Your Basic Tossed Salad

Recipe courtesy of Rachael Ray

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Strawberry Salad

Recipe courtesy of Giada De Laurentiis

Caprese Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword