Garlic Salad Recipes

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Steps:

• Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.

Steps:

• Blanch the whole cloves of garlic in boiling water for 5 minutes.
• Remove and plunge into cold water.
• Drain.
• Mix with the remaining ingredients.
• Allow to marinate for 5 days in the refrigerator before serving.
• The salad is served as it is, in small bowls alongside the main plate.
• Or you may chop this up and add it to a layered green salad.

Steps:

• Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately.
• Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.

Steps:

• Chop cabbage, lettuce and carrots (if including) to a very fine consistency; add garlics and mayonnaise and mix thoroughly.
• Chill thoroughly several hours or overnight.

Steps:

• Chop garlic.
• Blend all ingredients in either a blender or food processor.

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in garlic. Season to taste with salt and pepper.

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Steps:

• To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft.
• Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth.
• Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).

Steps:

• Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
• Mix well and refrigerate for 2-3 hours.
• (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
• Boil until tender, and skin is SLIGHTLY coming away.
• The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
• Set aside to cool.
• At the same time you can hardboil the eggs.
• Once eggs are cooled, cut in quarters, lengthways and set aside.
• Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
• Mix well.
• The last step is to add the eggs.
• Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.

Steps:

• Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
• Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.