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Preheat oven to 400°F.
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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. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
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Squeeze the garlic pulp into a blender or mini food processor (discard the skins). Add 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce) and 1/8 teaspoon pepper; blend or process until smooth.
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Toss asparagus with the remaining 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 8 to 12 minutes.
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Finely chop the remaining 1/2 garlic clove and add to the bowl along with all the greens and the remaining pinch of salt. (If leaves are large, tear them into bite-size pieces first.) Pour the dressing over the greens; toss to coat. Sprinkle with sesame seeds and the asparagus; toss and serve.
To make ahead
Refrigerate dressing (Steps 1-3) for up to 3 days.
Tip
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
,
, ,High-Fiber,Low-Carb
, Preheat oven to 400°F. 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. Put in a baking dish and bake until the garlic is
, http://www.edamam.com/ontologies/edamam.owl#recipe_112f0e7e1d6edbbdf4c92ff641d39b31
, 4
, High-Fiber,Low-Carb
, Sugar-Conscious,Vegan,Vegetarian,Pescatarian,Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 1/2 small clove garlic
- 2 cups baby mizuna, baby kale or Asian salad mix
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon plus pinch of salt, divided
- 1 tablespoon grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- Juice of 1 lime
- 1 tablespoon toasted sesame oil
- 2 tablespoons red-wine vinegar
- 2 tablespoons sesame seeds, toasted (see Tip)
- 4 tablespoons extra-virgin olive oil, divided
- Freshly ground pepper, to taste Salad
- Dressing
- 1 head garlic
- 2 teaspoons extra-virgin olive oil
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed
,
, Preheat oven to 400°F. 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. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F. Squeeze the garlic pulp into a blender or mini food processor (discard the skins). Add 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, tamari (or soy sauce) and 1/8 teaspoon pepper; blend or process until smooth. Toss asparagus with the remaining 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 8 to 12 minutes. Finely chop the remaining 1/2 garlic clove and add to the bowl along with all the greens and the remaining pinch of salt. (If leaves are large, tear them into bite-size pieces first.) Pour the dressing over the greens; toss to coat. Sprinkle with sesame seeds and the asparagus; toss and serve. To make ahead Refrigerate dressing (Steps 1-3) for up to 3 days. Tip People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
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