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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Garlic & Mizuna Salad
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Garlic & Mizuna Salad

 

Bitter greens, sweet roasted garlic & jewels of golden raisins balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier.

Ingredients

  • 1 head garlic
  • ½ cup plain yogurt
  • ½ tablespoon dijon mustard
  • 1 teaspoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 cups mizuna, arugula or other delicate greens
  • 2 turnips, or a few radishes
  • ¼ cup raisins, or cranberries
  • ¼ cup walnuts, crumbled, or toasted sunflower seeds, optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400. Slice the top of the head of garlic off. Wrap in foil or place in a small ceramic baker with a lid. Drizzle on a splash of olive oil and pinch of salt. Place in the oven and bake for 30-40 minutes until the cloves are soft. To check just give the head a squeeze.

Slice the turnips or radishes. Wash, dry, roughly chop or tear the mizuna.

Squeeze or peel about half of the garlic out of the head. For the original two serving recipe you will want a generous tablespoon of garlic paste, multiply as needed. Place in a blender with the yogurt, mustard and white wine vinegar. Whirl around until smooth. Drizzle in the olive oil while blending until thick and creamy.

Toss with the greens and turnips. Sprinkle on the raisins & walnuts. Serve immediately.