Tatsoi & Avocado Salad With Roast Garlic Dressing |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Saw this recipe and just had to add it to Zaar so I wouldn't lose it... Originally from Australian Good Taste - December 2001. Recipe by Yael Grinham. Ingredients:
3 tatsoi, leaves picked, washed, dried |
100 g baby spinach leaves, washed, dried |
4 large ripe avocados, halved, stone removed, peeled, thinly sliced crossways |
3 heads garlic |
2 tablespoons red wine vinegar |
salt & freshly ground black pepper |
1/3 cup extra virgin olive oil |
3 -4 tablespoons hot water |
Directions:
1. *You can make the roast garlic dressing (steps 1-2) up to 1 day ahead. Keep in an airtight container in the fridge. Remove the dressing from the fridge 1 1/2 hours before serving to bring to room temperature.
2. Roast garlic dressing: Preheat oven to 180°C To make roast garlic dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. Remove from the oven and set aside for 10 minutes to cool slightly.
3. Cut tops off garlic heads, squeeze soft garlic from each bulb, and place in a blender. Add red wine vinegar and season with salt and pepper. Blend until well combined. With motor running, gradually add oil in a thin steady steam until mixture is thick. Gradually add enough hot water to make a pouring consistency.
4. Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.
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