Hand Of God Salad

Hand Of God Salad
4.5 from 2 ratings
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Soft, buttery garlic cloves scattered among leaf lettuce, roasted walnuts and capers helped make this the best salad I’ve ever eaten. Thin slices of prosciutto and a drizzle of calafate syrup sealed the deal. -JeanMarie BrownsonThis recipe by JeanMarie Brownson was originally published in the Chicago Tribune. 
Prep Time
30
minutes
Cook Time
9
minutes
Servings
2
servings
Total time: 39 minutes
Ingredients
  • 1/4 cup garlic oil from buttery garlic cloves, see recipe
  • 1 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup walnut halves
  • 6 heaping cups torn leaf lettuce or butter lettuce or a combination
  • 3 ounce thinly sliced prosciutto or westphalian smoked ham
  • 2 hard-cooked eggs, peeled, quartered lengthwise
  • 12 buttery-soft garlic cloves, see recipe
  • 3 tablespoon drained, rinsed capers (or finely chopped green olives or cornichons)
  • balsamic glaze (or berry syrup, calafate syrup or honey)
  • 2 or 3 large heads garlic (or 5 ounces peeled garlic cloves)
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
Directions
  1. Put 1/4 cup garlic oil in a small bowl; stir in 1 1/2 tablespoon balsamic vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave at room temperature.
  2. Heat a large skillet over medium heat until hot. Add 1 cup walnut halves; toast, stirring often, until walnuts are lightly browned and fragrant, about 4 minutes. Transfer to a plate to cool.
  3. Arrange 6 cups lettuce in the center of a large serving bowl. Arrange 3 ounces prosciutto around the edge of the dish. Arrange 2 quartered eggs around the lettuce. Sprinkle everything with the 12 garlic cloves, 3 tablespoons capers and walnuts. Drizzle with the balsamic glaze or one of its substitutes.
  4. To serve, drizzle the oil mixture over the salad. Toss to coat everything. Serve immediately.
  5. If using heads of garlic, lightly pound 2-3 of them with a meat mallet to separate the cloves from the head. Use a paring knife to peel the garlic. You’ll have at least 24 cloves.
  6. Put peeled garlic into a small microwave-safe bowl. Add ½ cup water; partly cover the bowl with plastic wrap. Microwave on high (100 percent power) until garlic softens slightly, about 2 minutes. Drain off all the water.
  7. Add 1/2 cup oil to the bowl. Cover the bowl with plastic wrap vented at one corner. Microwave on high, pausing to stir once, until garlic is soft when the tip of a knife is inserted, 2 to 3 minutes. Let garlic cool completely in the oil. Season with 1/2 teaspoon salt. Refrigerate the garlic and oil together, covered, up to 2 weeks.
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