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.

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