Ingredients for Salad
- 1 bulb garlic
- 1-2 Tbsp olive oil
- 1 package vegan ravioli
- 1/2 cup broccoli
- 1 cup escarole
- 1 cup dandelion greens
- Pine nuts, toasted
- 1/2 cup petit carrots
- 1/4 cup sweet mini peppers
- 1 Tbsp capers
- 1-2 Tbsp extra virgin olive oil
- 1 Tbsp white balsamic vinegar
- Vegan parmesan topping
First, roast your garlic. Preheat the oven to 350-degrees. Remove the outer skin of the garlic and cut about 1/4 inch of the pointed tip of the bulb off. Using 1-2 tablespoons of olive oil, roll the entire bulb in the oil until it's coated. Wrap the bulb in aluminum foil, twisting the foil together at the top. Place on the middle rack of the oven and roast for about 40 minutes. Remove the foil and squeeze from the bulb's base so that the softened individual cloves get pushed right out of the skin, ready to serve.
Prepare the ravioli according to directions. Once done, set aside in a bowl of cool water so they don't stick together.
While ravioli is cooking, lightly saute the broccoli in a small saute pan using a tablespoon of olive oil. Let cool slightly before creating the salad.
Place escarole and dandelion greens in the bowl. Add cloves of roasted garlic and pine nuts and toss. Prepare the dressing by whisking together the oil and vinegar first, then sprinkle in the parmesan topping a little at a time as you continue to whisk. Add just enough to give your dressing a little texture and slight cheesy flavor. Drizzle with dressing and toss before arranging the remaining ingredients starting with the ravioli and finishing with the capers.
Use the remaining dressing on the salad before tossing. Add seas salt and black pepper to taste.