Hand Of God Salad

Name: Hand Of God Salad
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Cuisine: American
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

The Daily Meal Staff|May 26, 2021 11:11 am EST

Hand Of God Salad

4.5 (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

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

Step 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.
Step 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.
Step 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.
Step 4: To serve, drizzle the oil mixture over the salad. Toss to coat everything. Serve immediately.
Step 1: 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.
Step 2: 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.
Step 3: 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.