Baked jumbo garlic with parsley salad

Baked jumbo garlic with parsley salad

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

You occasionally see these super-sized jumbo or elephant garlic bulbs in supermarkets, specialist greengrocers and Asian shops. Baked in foil in the oven and served with some toasted ciabatta-type bread and a flat-leaf parsley salad they make a great snack to go on the dinner table.

Ingredients

Quantity Ingredient
4 heads jumbo or elephant garlic
10-12 slices ciabatta or sourdough bread
extra virgin olive oil, for brushing

For the parsley salad

Quantity Ingredient
2 handfuls flat-leaf parsley leaves, washed and dried
2 tablespoons large capers, rinsed
2-3 medium shallots, peeled, halved and thinly sliced
1/2 tablespoon white wine vinegar
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil, mixed with 1 tablespoon vegetable or corn oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Cut the tops off the heads of garlic about 1 cm from the top. Replace the tops, wrap each head individually in foil and bake in the oven for 45 minutes, or until the garlic is soft.
  3. Meantime, make the salad. Toss the parsley, capers and shallots in the vinegar, mustard and oil, season with salt and pepper and transfer to a small bowl.
  4. Brush the slices of bread with a little olive oil and toast them on both sides. Place the garlic heads on a serving dish or board with the salad and toasts, along with teaspoons for your guests to scoop out the soft garlic and spread it onto the warm toasts.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again