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Garlic Salt Cracked Pepper Salad

This salad features a base of fresh greens tossed with a simple dressing made from freshly cracked black pepper, coarse salt, and roasted garlic. The final dish has a gritty, textured appearance with small garlic bits and cracked pepper visibly sprinkled throughout, offering a bold and crunchy salad experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic fresh, peeled
  • 2 tablespoons coarse salt preferably sea salt
  • 1 teaspoon black peppercorns whole for cracking
  • 6 cups mixed greens arugula, spinach, and lettuce blend
  • 2 tablespoons olive oil extra virgin
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Chef's knife
  • Cutting board
  • Mortar and Pestle
  • Oven
  • Mixing bowl
  • Salad Tongs

Method
 

  1. Slice the garlic cloves thinly using a sharp chef's knife on a cutting board, arranging the slices for roasting.
  2. Place the garlic slices on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 10-12 minutes until golden brown and fragrant, stirring once halfway through for even coloring.
  3. Meanwhile, crack the black peppercorns using a mortar and pestle until coarsely ground, and combine with the coarse salt in a small bowl.
  4. Toast the whole black peppercorns in a dry skillet over medium heat until aromatic and slightly darker, about 2-3 minutes, then crack with a mortar and pestle. Combine the cracked pepper with the roasted garlic and salt mixture.
  5. Transfer the roasted garlic to a mixing bowl, add the olive oil and lemon juice, then stir to create a flavorful dressing, crushing a few garlic slices further for added texture.
  6. Toss the mixed greens thoroughly with the garlic-salt-pepper dressing using salad tongs, ensuring the greens are evenly coated. Transfer to serving plates and sprinkle with any remaining garlic and pepper bits for presentation.

Notes

For a more intense garlic flavor, let the roasted garlic sit in the dressing for 5 minutes before tossing with the greens.