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

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Tightrope Tossed Salad

Recipe courtesy of Robert Irvine

Top Brass Tossed Salad with Italian Dressing

Recipe courtesy of Robert Irvine

Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

Recipe courtesy of Robert Irvine

Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette

Recipe courtesy of Robert Irvine

Eggplant Salad

Recipe courtesy of Robin Miller

Fruit Salad

Recipe courtesy of Robert Irvine

Cilantro Salad

Recipe courtesy of Robert Irvine

Pittsburgh Salad

Recipe courtesy of Robert Irvine

Crab Salad

Recipe courtesy of Michael Symon

Browse Reviews By Keyword

          Latest Stories