Garlicky Greens

Beautiful salad and so fresh tasting.

When I first saw that Nancy Fuller was having a show on Food Network (Farmhouse Rules) I didn’t want to watch because I felt she was taking over Paula Deen’s spot. After watching a couple of her shows I grew to like it. What’s not to like about a grandma making food for her kids and her grandkids and then watching them run all over the farm.

She catered for 20 years (hey, I did too), a chef, business woman and co-owner of Ginsberg Foods. Her farm is in Hudson Valley, New York and I love seeing the farm and her outings to get foods.

I changed just a few things in her recipe. I really like radishes and her recipe calls for 4; I used the whole bunch. Also, I didn’t want to cube my cheese or use yellow cheddar so I used a white cheddar and shaved it with a vegetable peeler. I also wanted a little bacon taste so I baked 8 slices of proscuitto until it was crisp and crumbled that into the already tossed salad. The salad dressing had three ingredients, sour cream, buttermilk and roasted garlic. Now, you can’t get much easier than that. Her recipe called for two whole heads of roasted garlic. I roasted two heads thinking there was no way I would need that much. So, at first I put only one head, tasted, (I hardly even tasted it) and it wasn’t garlicky at all so I added the second bulb of sweet roasted garlic. Don’t make the mistake of thinking you only need 2 cloves — roast the two “heads” and use them all.

Please look for her show, Farmhouse Rules, on Food Network and have a look at her show.

I had some craft circle ladies over one day for lunch and I served my Winter White Vegetable Soup, this salad, The Loveless Cafe Biscuits, and the Frozen Fruit with Warm White Chocolate Sauce.

BLAST FROM THE PAST: Herbed Potato Panes are just the cutest potatoes ever! Impress your friends the next time you want a little pick up with a glass of wine. I want to try a similar technique with focaccia bread. I’ll let you know how that works.


Put the foil wrapped garlic heads and the fingerling potatoes on the sheet pan. Drizzle oil over the potatoes and sprinkle with salt and pepper. Roast for about 45 minutes.


Are the potatoes beautiful and look at that purple one. When cool, cut in half lengthwise.


Add the arugula and sliced roman to your salad bowl.


Add the other ingredients and enough dressing to coat. I added the crumbled prosciutto and cheese at the end and then tossed one or more times.

Garlicky Greens
This is a delicious salad. Make sure you use all the garlic.
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  1. 2 large heads garlic
  2. 2 Tbsp. olive oil
  3. Kosher salt
  4. freshly ground black pepper
  5. 12 oz. fingerling potatoes, scrubbed
  6. 1/2 c. buttermilk, well shaken
  7. 1/2 c. sour cream
  8. 6-8 radishes, thinly sliced
  9. 2-3 handfuls baby arugula
  10. 2 hearts of romaine lettuce, sliced very thinly
  11. 4 oz. white cheddar cheese, shaved with vegetable peeler
  12. 8 thin slices proscuitto
  1. Preheat the oven to 400°.
  2. Slice 1/4" off the top of both heads of garlic. Put the heads of garlic on heavy duty foil and drizzle lightly with 2 teaspoons of the olive oil and season with salt and pepper. Wrap up and put on cookie sheet. Add the fingerling potatoes to the same sheet and drizzle with the remaining oil, giving a toss and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes.
  3. Open the packets of garlic and cool. When the potatoes have cooled enough to handle, slice in half lengthwise and set aside.
  4. When the garlic has cooled enough, squeeze all the garlic in a small bowl.
  5. To make the dressing, pour the buttermilk,sour cream and garlic into a food processor and add a pinch each of salt and pepper. Blend until smooth. (I used a stick blender and you maybe be able to do it with a whisk since the garlic is so soft.)
  6. Add the arugula, romaine, radishes and potatoes to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together. Add the cheese and the prosecution right before serving and toss again.
  7. Proscuitto--I put the 8 pieces on a Silpat and baked at 400 for 5-8 minutes until crisp. Once it cools, it will crisp up even more and you can crumble or leave in large pieces to put in your salad.
  1. At first I thought 1 head of garlic sound even too much, but I ended up adding 2 whole heads of roasted garlic. Also Nancy called for cheddar diced, I used a white cheddar and shaved it and I also added the proscuitto and crumbled it into the salad at the end. I love radishes so to me 4 was not enough, I added the whole bunch.
Adapted from Nancy Fuller - Food Network
Adapted from Nancy Fuller - Food Network
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