Spicy green salad with soy & roasted garlic dressing
Indulge in a zesty journey with our Spicy Green Salad, elevated with a tantalizing soy and roasted garlic dressing. Savor the perfect blend of flavors!
Ingredients:
- 1 head garlic plus 1/2 small clove, divided
- 4 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
- Juice of 1 lime
- 2 tablespoons red-wine vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
- ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
- 450g asparagus, trimmed and cut into 1-inch pieces
- 1/4 teaspoon plus pinch of salt, divided
- 3 cups baby mizuna or baby kale
- 3 cups baby mustard greens, tatsoi or watercress, tough stems removed
- 2 tablespoons toasted sesame seeds
Instructions:
- Preheat the oven to 400°F.
- Remove the papery skin from the garlic head while keeping the cloves intact. Cut the top off to expose the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon of olive oil, wrap it up, and place it in a baking dish. Bake until the garlic is extremely soft, for about 40 minutes to 1 hour. Unwrap and let it cool down a bit. Then, increase the oven temperature to 450°F.
- Squash the garlic pulp into a blender or a small food processor, getting rid of the skins. Add 3 tablespoons of olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce), and 1/8 teaspoon of pepper; blend or process until it is smooth.
- Coat the asparagus with the remaining 2 teaspoons of olive oil and sprinkle 1/4 teaspoon of salt and pepper in a large bowl. Lay them out in a single layer on a baking sheet with edges. Roast them, stirring halfway through, until they are tender and slightly browned, which takes about 8 to 12 minutes.
- Dice the remaining 1/2 clove of garlic and mix it into the bowl with all the greens and a pinch of salt still remaining. If the leaves are large, tear them into smaller pieces. Pour the prepared dressing over the greens and toss well to coat. Sprinkle sesame seeds and asparagus over the mix, toss again, and serve.
Summary:
- Calories: 1035 kcal
- Fat: 87 g
- Protein: 23 g
- Carbs: 57 g
- Potassium: 1977 mg
- Magnesium: 208 mg