Dandelion Salad With Garlic Confit Dressing

Ingredients

• ½ cup extra virgin olive oil
• 14 garlic cloves, peeled
• 1 ½ tablespoons chopped capers
• 1 tablespoon lemon juice
• ½ teaspoon finely grated lemon zest
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    186 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 279 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
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.
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.

1 hour 15 minutes