Garlicky green salad

Indulge in the bold flavors of fresh greens tossed with a zesty garlic dressing. This vibrant salad is a culinary delight for your taste buds.

Ingredients:

• 2 large heads garlic
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper 
• 340g fingerling potatoes, scrubbed 
• 1/2 cup buttermilk, well shaken 
• 1/2 cup sour cream 
• 4 radishes, thinly sliced 
• 2 handfuls baby arugula 
• 2 hearts romaine lettuce, chopped 
• 110g extra sharp Cheddar, diced 

Instructions:

1. Preheat the oven to 200 °C.
2. Trim the tops of both garlic heads by 1/4 inch. Drizzle with 2 teaspoons of olive oil, sprinkle with salt and pepper, and wrap tightly in foil. Place on a baking sheet. Place fingerling potatoes on the same sheet, drizzle with the remaining oil, toss to coat, and season with salt and pepper. Roast both the garlic and potatoes until the potatoes are golden and crispy on the outside, and the garlic is aromatic, approximately 45 minutes.
3. Unwrap the garlic and allow to cool. Once the potatoes have cooled down, halve them lengthwise.
4. For the dressing, combine buttermilk, sour cream, squeeze out the roasted garlic, and add a pinch of salt and pepper in a food processor. Blend until creamy.
5. Combine radishes, arugula, romaine, potatoes, and cheese in a salad bowl. Drizzle with enough dressing to coat the salad, then toss to combine.

Summary:

• Calories: 1526 kcal
• Fat: 92 g
• Protein: 56 g
• Carbs: 134 g
• Potassium: 3695 mg
• Magnesium: 245 mg