Prep 30 mins
Cook 30 mins
This is a modification of a recipe from a nifty cookbook my boss gave me for my birthday. (I guess everyone I know has figured out, when in doubt a good cookbook makes the perfect gift.) The original recipe was conceived by Jeffrey Murphy of GB Ratto & Co. My modifications make this dish a little lighter while preserving the terrific flavors of the original. Because this salad is vegan, it travels very well and would make a nice addition at a picnic or potluck.
- 1 lb baby red potato
- 2 heads garlic
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup vegetable stock or 1⁄4 cup chicken broth or 1⁄4 cup water
- 1⁄4 cup chopped fresh oregano or 1 tablespoon dried oregano
- 1⁄4 cup thyme leaves, stripped from the branches
- 1 lb asparagus, trimmed into 2 inch pieces
- 1 red onion, thinly sliced
- 4 scallions, chopped (green & white parts)
- Preheat oven to 350°F.
- Trim the top off the garlic heads leaving the rest of the bulb intact.
- After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
- Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
- Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
- Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
- Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
- Serve at room temperature.
This had so much flavor that complimented both the potatoes and the asparagus. I like this because if I happen to pick up some asparagus, the rest of the items are ingredients I usually keep stocked. I will definately be making this again due to it's flavor and convienence.
There's not a lot you can eat on Passover, but this recipe was perfect for the holiday! We had this for lunch with a leg of lamb and Macadamia Nut Cake With Caramel Sauce for dessert. You really can tell spring is here with this dish! I'm certainly going to make this again often, and all year round, not just for Passover. Thanks for a great recipe!
I love asparagus so I had to try this salad. I used fresh oregano and thyme. Thyme is longest part of the prep time. I still don't have the hang of roasting garlic and having it come out in a nice paste. My dressing is kinda chunky. =D I had to use a masher to break up some of the garlic, but I like it chunky! I used half a red onion and a couple more scallions. Dissolved bullion cube as the broth. Tasty! When it's chilled I'm going to mix it with some lettuce just the way it is. Man does my fridge smell like garlic!