Tatsoi & Avocado Salad With Roast Garlic Dressing

Ingredients

• 3 tatsoi, leaves picked, washed, dried
• 100 g baby spinach leaves, washed, dried
• 4 large ripe avocados, halved, stone removed, peeled, thinly sliced crossways

Roast garlic dressing

• 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

Directions

1. 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. 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. 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. 4

   Salad: Place the tatsoi, spinach and avocado in a large serving bowl and toss gently to combine. Drizzle the dressing over the salad.