Salad with roasted garlic

Description

Young garlic, baked
dipped in red wine, can be eaten as an independent dish. In addition, it is growing
Kosh garnish for roasted or baked lamb, pork or poultry.

Cooking

Step 1

1. Preheat the oven to 200ºС. Slightly trim the bottom off the heads of garlic. Put the garlic in a baking dish, pour in the wine mixed with sugar, and put in the oven for 15 minutes. Transfer the garlic to paper towels to drain the liquid. 2. Wash the potatoes with a brush, put in a pot of boiling water and boil in their skins until tender, 10 minutes. Drain the water, cover the pot with potatoes and leave in a warm place. 3. While the potatoes are cooking, wash the greens, dry with paper towels and chop in a blender along with nuts. With the blender running, pour in the vegetable oil in a thin stream. Transfer the resulting paste to a bowl. Salt, pepper to taste, mix. 4. Wash the lettuce leaves, dry them and chop coarsely. Rinse cucumbers from brine and cut into thin circles. Peel the roasted garlic and cut into cloves. 5. Peel the warm potatoes, chop coarsely and add to the bowl with the herb sauce. Mix thoroughly so that the potatoes "collect" all the sauce. Add lettuce, cucumbers and garlic cloves to potatoes. Mix again. Transfer to a salad bowl and serve. TIP: Young garlic baked in red wine can be eaten on its own. In addition, it is a sumptuous side dish for roasted or baked lamb, pork or poultry. Garlic disassembled into cloves and peeled will decorate any vegetable salad, vegetable stew, spaghetti sauce. For roasting garlic, it is better to choose a tart dry wine. Instead of sugar, you can add honey in the same proportion.