Tatsoi & Avocado Salad With Roast Garlic Dressing

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 3 tatsoi, leaves picked, washed, dried
• 100 g baby spinach leaves, washed, dried
• 4 large ripe avocados, halved, stone removed, peeled, thinly sliced crossways
• 3 heads garlic
• 2 tablespoons red wine vinegar
• salt & freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 3 -4 tablespoons hot water

Recipe

• 1 *you can make the roast garlic dressing (steps 1-2) up to 1 day ahead. keep in an airtight container in the fridge. remove the dressing from the fridge 1 1/2 hours before serving to bring to room temperature.
• 2 roast garlic dressing: preheat oven to 180°c to make roast garlic dressing, place garlic on a baking tray and roast in preheated oven for 30-35 minutes or until the garlic cloves are soft. remove from the oven and set aside for 10 minutes to cool slightly.
• 3 cut tops off garlic heads, squeeze soft garlic from each bulb, and place in a blender. add red wine vinegar and season with salt and pepper. blend until well combined. with motor running, gradually add oil in a thin steady steam until mixture is thick. gradually add enough hot water to make a pouring consistency.
• 4 salad: place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. drizzle the dressing over the salad.