Lunch: Warm Arugula Salad with Garlic Croutons

Ingredients

1 head of garlic
4 tablespoons plus 3/4 cup olive oil
1/4 cup finely chopped shallots
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh thyme
2 large red onions, sliced into 1/4-inch-thick rings, separated

Instructions

Preheat oven to 350 °F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
Increase oven temperature to 375 °F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.

Add a review for Warm Arugula Salad with Garlic Croutons