Easy Garlic Salad

A bowl of green salad with wooden spoons in it being held by a person wearing a green jumper.

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A delicious toasted garlic and olive oil dressing with parmesan, tossed with chopped greens, for a satisfying salad in just fifteen minutes.

Prep Time13

Cook Time2

Course: Salad

Cuisine: Fusion

Diet: Vegetarian

Servings: people

Calories: 172kcal

Author: Deirdre Gilna

Equipment

1 Saucepan small
1 garlic press (or finely mince with a knife)
1 Whisk metal or silicone, heat-proof
1 sharp knife
1 chopping board
1 Large bowl
1 Screw-top jar or bowl for mixing the dressing in

Ingredients

¼ cup Olive oil
6 cloves Garlic large
½ teaspoon Black pepper freshly ground or cracked
1 head Lettuce large, around 8 cups chopped
¼ cup Parmesan microplaned or finely grated
2 tablespoons Apple cider vinegar see notes for substitutions
¼ teaspoon Salt fine table salt

US Customary - Metric

Instructions

Add the olive oil to a small saucepan or frying pan with high sides. Do not use a heavy-bottomed pan or skillet as we do not want the pan to retain heat.
Use a garlic press to press the garlic into the oil. If you don't have a garlic press you can finely mince the garlic instead. Turn the heat on at a medium-high temperature. Note, it's important to start with cold oil in a cold pan (or at room temperature).
Use the whisk to distribute the garlic in the oil and wait for small bubbles to start rising in the oil. The oil will heat up quickly after this.
When the oil starts bubbling lively, gently whisk the garlic every few seconds and cook for no more than two minutes maximum.
As soon as any of the garlic is a very light golden brown (between 90 seconds to 2 minutes) remove the pan from the heat and add in the black pepper and whisk once more. Set a timer for five minutes.
Wash, dry and chop the lettuce. I like to use my hand to slighlty flatten it and do one-inch slices and then turn the chopping board and chop up the slices. Place in a large salad bowl.
When the time goes off, decant the garlic oil to a clean screw-top jar or bowl and place in the freezer while you prepare the parmesan.
Microplane or finely grate the garlic until you have a packed ¼ cup.
Take out the garlic oil and check it is cool or at room temperature. Add the parmesan, salt and vinegar. I like to add the vinegar to the pan I cooked the garlic in and swirl it around before adding it to the dressing, to make sure I get most of the oil and garlic out.
Screw the top on the jar and shake vigurously, or whisk, until a creamy pale golden consistency.
Add the dressing to the chopped greens. If you have a lot of dressing clinging to the jar or bowl, I like to add a tablespoon of water to loosen it and then add that to the salad. Toss well until all the leaves are coated, taste and adjust (more salt/vinegar/parmesan) and serve immediately.

Notes

Do not allow the garlic to overcook. It will continue to toast from the residual heat in the pan. You want the final result to be a light-medium gold, no darker, or it will be bitter.
You can use any fairly plain oil in place of olive oil. Do not use extra virgin oil as it is a waste when it is heated, and the flavoring will be lost with the garlic.
The vinegar in this recipe is very important. I only recommend ACV, or rice vinegar, as they are the lowest in acidity. If you use another vinegar, reduce the amount to 1.5 tablespoons and then add to taste.
I used Batavia lettuce in this recipe, but you can use 8 cups of your preferred greens. I don't recommend using arugula or watercress as their flavors will overpower the dressing.
You can make the dressing ahead of time and store it in the fridge until needed. It will keep for up to four days in the fridge.
Vegetarians - please note that any products in Europe labelled Parmesan or Parmiggiano Reggiano are not vegetarian. Instead, look for "hard Italian cheese". In other areas, check the label.
This makes four large servings; we usually eat it with a protein. If serving with a starchy food as well, it could stretch to six.

Nutrition