Allium Tossed Salad "emile"


Roasted garlic dressing:

  • 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


Food Network Invites You To Try This Allium Tossed Salad Emile Recipe From Robert Irvine.

Food Network Favicon Food Network
View Full Recipe

Found Country:US image description
Back to top