Spicy Green Salad with Soy and Roasted Garlic Dressing

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Piquant greens, such as mizuna and red mustard, are mellowed with a sweet-and-savory dressing that includes a whole head of roasted garlic. Add a skewer of grilled shrimp or teriyaki beef to make it a main course. To soften the leaves, heat the dressing just before serving and pour over the greens.

Yield: 4 servings, about 1 cup each
Active Time: 45 minutes
Total Time: 1 1/2 hours

Recipe Ingredients
1 head garlic
4 tablespoons extra-virgin olive oil, divided
Juice of 1 lime
2 tablespoons red wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
Freshly ground pepper to taste

1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
1/2 small clove garlic
2 cups baby mizuna, baby kale or Asian salad mix
2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed
2 tablespoons sesame seeds, toasted (see Notes)

Recipe Preparation
To prepare dressing:
1. Preheat oven to 400°F.
2. Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package.
3. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour.
4. Unwrap and let cool slightly. Increase oven temperature to 450°F.
5. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, and soy sauce; blend or process until smooth. Season with pepper.

To prepare salad:
1. Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet.
2. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
3. Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.)
4. Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

Recipe Notes

  • To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • To make ahead, cover and refrigerate the dressing for up to 3 days.

Recipe Nutrition
Per serving:
139 calories
11 g fat (1 g sat, 7 g mono)
0 mg cholesterol
10 g carbohydrate
0 g added sugars
4 g protein
4 g fiber
258 mg sodium
413 mg potassium

Nutrition Bonus
Vitamin A: 170% Daily Value (DV)
Vitamin C: 110% DV
Folate: 37% DV
1 carbohydrate servings
Exchanges: 2 vegetable, 2 fat

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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