Dandelion Salad With Garlic Dressing
Ingredients
1/2 cup extra virgin olive oil
14 garlic cloves, peeled
1 1/2 tablespoons chopped capers
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt, more to taste
Black pepper, to taste
12 1/4-inch-thick baguette slices
1 large bunch (3/4 pound) dandelion greens, torn into bite-size pieces
Coarse sea salt, for serving.
Directions
Heat the oil in a saucepan over medium-low heat. Add 12 of the garlic cloves and cook until soft (about 45 minutes). Remove from heat and cool completely, reserving the oil.
Dressing: In a small bowl, add the capers, lemon juice & zest, salt and pepper. Add 6 tbsp of the garlic cooking oil to the caper mix. Mince the remaining 2 garlic cloves and add those as well. Set aside.
Toast: Brush each slice of bread with a bit of the remaining garlic cooking oil and place on a baking sheet. Broil 1-2 minutes per side or until golden brown.
When ready to serve, add the dressing to the greens and toss until coated. Mash one softened garlic clove on top of each toast slice then sprinkle with coarse salt. Serve toast with salad.