Salad with Roasted Garlic Dressing and Eyeball Croutons
28 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 212 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 491 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 22 |
| vit C | 37 |
| folate | 65 |
- Portion size: 8
Ingredients
- 15 15garlic clovegarlic cloves
- 1/3 cup 1/3cupvegetable oil
- 3 tbsp 3tbsp white wine vinegar
- 1 tbsp 1tbspdijon mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbsplight mayonnaise
- 16 slices 16slicesbaguettebaguettes
- 8 8pimiento-stuffed green olivepimiento-stuffed green olives, halved
- 12 cups 12cupsromaine lettuce, torn
Preparation
In small saucepan, heat garlic with oil over medium-low heat, covered, for 20 minutes or until golden. Let cool slightly. Reserving oil, remove garlic; set aside.
Squeeze 8 of the garlic cloves out of skins into small bowl; mash with fork. Whisk in reserved oil, vinegar, mustard, salt and pepper. Set aside for dressing.
Squeeze out remaining cloves into small bowl; mash until smooth. Whisk in mayonnaise. Set aside.
Trim baguette slices into eye shapes. Bake on baking sheet in 400ºF (200ºC) oven for 8 minutes or until crisp. Spread garlic mixture over top; centre olive half on top to resemble eyeball.
Toss lettuce with dressing; divide among plates. Top each with 2 croutons.
