We’ve outlined all the ingredients and directions for you to make the perfect Allium Tossed Salad “Emile”. This dish qualifies as a Easy level recipe. It should take you about 1 hr 20 min to make this recipe. The Allium Tossed Salad “Emile” recipe should make enough food for 4 servings.
You can add your own personal twist to this Allium Tossed Salad “Emile” recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Allium Tossed Salad “Emile” recipe.
Ingredients for Allium Tossed Salad “Emile”
- 1 head garlic
- 2 shallots
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh thyme leaves, stripped from stems and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup olive oil
- 4 cups mixed greens, soaked in salt water to remove grit, stems and tough spines removed, torn into bite sized pieces, and dried in a salad spinner
- 1 small red onion, chopped
- 1/2 cup sliced scallions
- 1 English cucumber, sliced into 1/8-inch disks
- 1 pint multi-colored baby heirloom tomatoes, or grape tomatoes, halved
- 1 avocado, slipped from skin and seed removed, cut into wedges
- 1/2 cup green garlic-stuffed olives (available in the deli section)
- 4 hard boiled eggs, peeled and cut into wedges
Directions for Allium Tossed Salad “Emile”
- Preheat oven to 350 degrees F.
- Slice the root end off the entire head of garlic and the shallots, and turn them upside down, wrapping them in aluminum foil and molding the foil so it supports them to allow the cut ends to stand upright in the oven. Pour olive oil on the garlic and shallots so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until they are cool enough to handle.
- Gently squeeze the roasted garlic cloves and shallots from the skins onto a small plate. Through the feed opening of a running blender add, 1 at a time, rice vinegar, mustard, thyme, salt, pepper, roasted garlic cloves and roasted shallots. Then, leaving the blender running, add the olive oil in a slow stream. Taste the dressing and add salt and pepper, as needed.
- In a mixing bowl, toss the greens with the onion, scallions, and cucumber. Fold in the tomatoes. Transfer to serving dish and top with avocado wedges, garlic stuffed-olives, and hard boiled eggs.
Cookware for your recipe
You will find below are cookware items that could be needed for this Allium Tossed Salad “Emile” recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Side Dish Recipes
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
- Roasted Vegetable
- Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
- European Recipes
- American – American(s) may refer to:
- French Recipes
- Salad Recipes
- Egg Recipes
- Avocado – The avocado (Persea americana), a tree likely originating from south-central Mexico, is classified as a member of the flowering plant family Lauraceae. The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.Avocados are cultivated in tropical and Mediterranean climates of many countries, with Mexico as the leading producer of avocados in 2019, supplying 32% of the world total.The fruit of domestic varieties has a buttery flesh when ripe. Depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. Commercially, the fruits are picked while immature, and ripened after harvesting.
