Dandelion Salad With Garlic Confit Dressing
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra virgin olive oil
- 14garlic cloves, peeled
- 1½tablespoons chopped capers
- 1tablespoon lemon juice
- ½teaspoon finely grated lemon zest
- ¼teaspoon fine sea salt, more to taste
- Black pepper, to taste
- 12¼-inch-thick baguette slices
- 1large bunch ( ¾ pound) dandelion greens, torn into bite-size pieces
- Coarse sea salt, for serving
Nutritional analysis per serving (6 servings)
251 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 4 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan over medium-low heat, warm the oil. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool. Reserve oil.
- Step 2
Mince remaining garlic cloves and put them in a small bowl. Add the capers, lemon juice, lemon zest, fine sea salt and pepper. Whisk in 6 tablespoons garlic cooking oil.
- Step 3
Heat the broiler. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil. Broil until crisp and golden, 1 to 2 minutes a side.
- Step 4
Toss the greens with the dressing. Taste and adjust seasoning if necessary. Divide among six serving plates. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt. Arrange two toasts on each salad plate.
Private Notes
Comments
Looking for NYT Cooking instructions to confit garlic & came upon this recipe. (And Marian Burros confit instructions too.) Delicous and made mostly as written but: *used big bunch of arugula not dandelion, *upped lemon juice by a good bit for personal preference, *reduced 1/4 tsp salt to big pinch which worked given capers add salt. Flake salt to finish is key. If extra garlic and oil left put them in a sealable glass container in the fridge. Should hold 2 weeks'ish for lots of uses.
Very good but even on low the garlic was very well done after 35 minutes. I might try cooking it slowly in the oven next time.
Looking for NYT Cooking instructions to confit garlic & came upon this recipe. (And Marian Burros confit instructions too.) Delicous and made mostly as written but: *used big bunch of arugula not dandelion, *upped lemon juice by a good bit for personal preference, *reduced 1/4 tsp salt to big pinch which worked given capers add salt. Flake salt to finish is key. If extra garlic and oil left put them in a sealable glass container in the fridge. Should hold 2 weeks'ish for lots of uses.
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