• 4servings
  • 90minutes
  • 143calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1 head(s) garlic

  2. 4 tablespoon(s) extra-virgin olive oil , divided 1 lime , juiced 2 tablespoon(s) red-wine vinegar

  3. 1 tablespoon(s) grated fresh ginger

  4. 1 tablespoon(s) toasted sesame oil

  5. 1 tablespoon(s) reduced-sodium soy sauce

  6. Freshly ground pepper to taste

  7. 1 pound(s) asparagus , trimmed and cut into 1-inch pieces 2 teaspoon(s) extra-virgin olive oil

  8. 1/4 teaspoon(s) salt , plus a pinch, divided 1/4 teaspoon(s) freshly ground pepper

  9. 1/2 clove(s) (small) garlic

  10. 2 cup(s) baby mizuna , baby kale, or Asian salad mix 2 cup(s) baby red mustard greens , tatsoi, or watercress, any tough stems removed 2 tablespoon(s) sesame seeds , toasted (see Tips & Techniques)

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Preheat oven to 400°F.

  2. Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450ºF.

  3. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil, and soy sauce; blend or process until smooth. Season with pepper.

  4. To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt, and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.

  5. Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve.

  6. Carb Servings: 2 vegetable, 2 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (170% daily value), Vitamin C (110% dv), Folate (37% dv).


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