Just to prove that I actually do eat salads at work in between the buttery scones and chocolate….
Most of the time I just put olive oil and balsamic vinegar on my salads and call it a day. But I also see the benefit in making different salad dressings and not getting bored. This week I had a lot of leftover garlic, so I wanted to use it up before it went bad. I was also craving a healthy, crunchy and filling salad that day.
Roasted Garlic Dressing + Lentil Salad
For the dressing:
2 whole heads of garlic, tops cut off to expose each clove
1/2 cup + a few teaspoons of olive oil, separated
salt & pepper
juice of 1 lemon
1/4 cup water
2 Tbs of apple cider vinegar
For the salad:
2 cups cooked lentils (I like to cheat and buy cooked lentils at Trader Joe’s)
1 1/2 cups raw broccoli florets, chopped
1 cup raw shredded carrots
1/3 cup roasted garlic dressing + more depending on how heavily dressed you like it
1. Preheat the oven to 400 degrees. Drizzle a teaspoon of olive oil over the cut tops of the garlic and rub it into each clove, keeping the whole head intact. Sprinkle a pinch of salt and pepper on top and wrap each head in a piece of tinfoil, completely covering it. Place them on a baking sheet and bake for 30 minutes, until tender. Allow to cool and pull out each clove with a fork or knife and set aside. Discard all the garlic skins.
2. In a blender put the water, 1/2 cup of olive oil, juice of 1 lemon, pinch of salt and pepper, apple cider vinegar and all of the garlic cloves. Blend until creamy. About 30 seconds- 1 minute. Store in an airtight container in the fridge.
3. If you want to make the salad, toss the lentils, broccoli and carrots in a large bowl with the dressing. I like to eat this salad as is or over a bed of mixed greens with a side of grilled bread :).