Potato and Romaine Salad with Roasted Garlic

Garlic is used in almost every culture as a home remedy to treat parasites, infections and even high blood pressure. You can find many varieties of garlic. The green garlic is the most flavorful and I recommend it for salad and vegetable dishes.

1 whole garlic bulb
2 large free-range eggs, boiled, peeled and sliced 1/4 inch (5 mm) thick
1/2 lb (225 g) red potatoes, boiled and sliced 1/4 inch (5 mm) thick
1 baby Romaine lettuce, trimmed and cut in half
1 Tbsp (15 mL) extra-virgin olive oil
Pinch dry thyme

Dressing:
1/2 cup (125 mL) kefir (a bubbly fermented milk product)
2 Tbsp (30 mL) cold-pressed flax seed oil
1/2 tsp (3 mL) Herbamare
1 tsp (5 mL) chopped fresh rosemary

Preheat the oven to 350°F (175°C).

To roast the garlic, cut the garlic bulb one-quarter inch (five mm) from the top so that the cloves are just showing. Drizzle the olive oil over top, sprinkle with thyme, season with salt and pepper and bake in the oven for 20 minutes or until the garlic is soft.

Place the egg, potato and garlic on each plate, and arrange the Romaine on the side.

In a bowl, whisk together the dressing ingredients and drizzle over top of the salad. Serve immediately. Serves 2

Source: alive #211, May 2000