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