Allium tossed salad "emile"

Indulge in the savory flavors of the Allium Tossed Salad "Emile". A culinary masterpiece of fresh ingredients blended to perfection.

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

Instructions:

1. Preheat oven to 180 °C.
2. Cut the bottom part off the whole garlic head and shallots. Place them in aluminum foil, drizzle with olive oil so it seeps between the cloves and skin, and wrap them securely. Bake for approximately 1 hour. Let cool before handling.
3. Squeeze out the roasted garlic and shallots onto a plate. In a blender, combine rice vinegar, mustard, thyme, salt, pepper, roasted garlic, and roasted shallots one by one while the blender is running. Gradually pour in olive oil. Taste and adjust seasoning as necessary.
4. In a bowl, mix the greens with onions, scallions, and cucumber. Add tomatoes and gently combine. Transfer to a serving dish and garnish with avocado slices, garlic-stuffed olives, and sliced hard-boiled eggs.

Summary:

• Calories: 2175 kcal
• Fat: 191 g
• Protein: 39 g
• Carbs: 97 g
• Potassium: 3469 mg
• Magnesium: 228 mg