Allium Tossed Salad "Emile"

Name: Allium Tossed Salad "Emile"
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 head garlic; 2 shallots; 2 tablespoons olive oil; 2 tablespoons rice vinegar; 1 teaspoon Dijon mustard; 2 teaspoons fresh thyme leaves, stripped from stems and chopped; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/2 cup olive oil; 4 cups mixed greens, soaked in salt water to remove grit, stems and tough spines removed, torn into bite sized pieces, and dried in a salad spinner; 1 small red onion, chopped; 1/2 cup sliced scallions; 1 English cucumber, sliced into 1/8-inch disks; 1 pint multi-colored baby heirloom tomatoes, or grape tomatoes, halved; 1 avocado, slipped from skin and seed removed, cut into wedges; 1/2 cup green garlic-stuffed olives (available in the deli section); 4 hard boiled eggs, peeled and cut into wedges

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 4 servings

Ingredients

Roasted garlic dressing:

1 head garlic

2 shallots

2 tablespoons olive oil

2 tablespoons rice vinegar

1 teaspoon Dijon mustard

2 teaspoons fresh thyme leaves, stripped from stems and chopped

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup olive oil

Salad:

4 cups mixed greens, soaked in salt water to remove grit, stems and tough spines removed, torn into bite sized pieces, and dried in a salad spinner

1 small red onion, chopped

1/2 cup sliced scallions

1 English cucumber, sliced into 1/8-inch disks

1 pint multi-colored baby heirloom tomatoes, or grape tomatoes, halved

1 avocado, slipped from skin and seed removed, cut into wedges

1/2 cup green garlic-stuffed olives (available in the deli section)

4 hard boiled eggs, peeled and cut into wedges

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.

My Private Notes

Show: Dinner: Impossible

Episode: Pixar Movie Mission

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