Roasted Garlic + Orange Vinaigrette

I love a good salad. Well, I guess no one wants to eat a bad salad…but you get what I mean.

This salad, it’s one of the good ones. Remember the challah bread I used for that French toast? Well I used some of the extra to make these delicious croutons. Those, plus orange slices and red onion atop Bibb lettuce all lightly tossed with this vinaigrette…like I said, good salad.

Random-67the ingredients

1 head of Bibb/Boston lettuce (you could use any green of your choice though I highly recommend this buttery variety)

5 cloves garlic

sliced red onion

juice, zest and slices of 1 orange

challah bread (or a baguette)

olive oil

good white wine vinegar

what to do

For the croutons, cut the bread into 1″ cubes and toss with olive oil, salt + pepper and dried parsley flakes. Place on a sheet pan and bake in the oven at 325° until the croutons are crunchy. Set aside to cool.

Place the garlic cloves in a piece of folded foil with some olive oil and roast in the oven for about 30 -45 minutes at 350° until the cloves are soft and fragrant. In a bowl, mash the garlic with a fork, add orange zest and juice. Add 1 part vinegar to 3 parts olive oil. (this is a standard ratio for vinaigrettes so keep it in mind!) Whisk together with the fork and season with salt and pepper.

To supreme the orange, cut off both butt ends of the orange; follow the shape of the orange and remove the outer layer with a knife, cutting away as much of the white pith as possible. Cut each section out by cutting against the membrane.

Layer your Bibb onto a plate with thinly sliced red onion, oranges and croutons. Lightly cover with vinaigrette and enjoy!

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