It’s peak season at the farm stand right now. I feel like a kid in a candy shop with every visit. While nothing seems to beat a grilled ear of fresh corn, using the kernels raw in a salad is a close contender. I’ve been addicted to this combination lately.
The arugula has a spicy bite that plays so nicely with sweetness of the peaches and corn. The corn also adds a nice crunch, which leaves me feeling quite content. Sesame seeds are my go-to garnish on salads for no other reason than my unapologetic love for them—there’s always a jar within arm’s reach on the counter. Pistachios would be amazing here, too, and might’ve been my first choice had some been in the pantry.
Full disclosure, this salad serves two if you’re good at sharing (ahem), otherwise you might want to double on it. Now, enough talk, let’s get to the recipe.
When Sophia, the founder of Dress It Up Dressing, shared her tip for super quick roasted garlic I was intrigued. Want meltingly tender garlic that doesn’t require turning on the oven, or waiting an hour? Upcycle your Dress It Up Dressing jars to “roast” it in the microwave (really!). I know it, sounds crazy, but trust me it works brilliantly.
Sophia uses this method to quick-roast already peeled cloves. I opted for using a whole, unpeeled head of garlic, and both ways work. I took mine one step further, and gussied it up with some fresh thyme because my garden is exploding, and I seize any chance to use some while cooking. Swap in whatever herbs you like, or leave them out all together.
Since I rarely go through a whole head in one cooking session, I pop the leftover roasted garlic back in my empty salad dress jar, screw on the lid, and store it in the fridge.
Here’s how to make your own 90 Second Roasted Garlic.