Name: Baked jumbo garlic with parsley salad
Yield: Serves 4-6
Ingredients: 1 tbsp extra virgin olive oil mixed with 1 tbsp vegetable or corn oil; 10-12 slices of ciabatta or sourdough bread; Salt and freshly ground black pepper; A couple of handfuls of flat-leaf parsley leaves, washed and dried; Extra virgin olive oil for brushing; 2 tbsp large capers, rinsed; 2-3 medium shallots, peeled, halved and thinly sliced; 4 heads of jumbo or elephant garlic; 1 tsp Dijon mustard; ½ tbsp white wine vinegar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

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

4 heads of jumbo or elephant garlic
10-12 slices of ciabatta or sourdough bread

Snack
Dinner
Vegan

Method

Preheat the oven to 200°C/gas mark 6.

Cut the tops off the heads of garlic about 1cm from the top. Replace the tops, wrap each head individually in foil and bake in the oven for

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