Dandelion Salad With Garlic Confit Dressing

• 1/2 cup extra virgin olive oil
• 14 garlic cloves, peeled
• 1 1/2 tablespoons chopped capers
• 1 tablespoon lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon fine sea salt, more to taste
• Black pepper, to taste
• 12 1/4-inch-thick baguette slices
• 1 large bunch ( 3/4 pound) dandelion greens, torn into bite-size pieces
• Coarse sea salt, for serving

1. In a small saucepan over medium-low heat, warm the oil.
2. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool.
3. Reserve oil.
4. Mince remaining garlic cloves and put them in a small bowl.
5. Add the capers, lemon juice, lemon zest, fine sea salt and pepper.
6. Whisk in 6 tablespoons garlic cooking oil.
7. Heat the broiler.
8. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil.
9. Broil until crisp and golden, 1 to 2 minutes a side.
10. Toss the greens with the dressing.
11. Taste and adjust seasoning if necessary.
12. Divide among six serving plates.
13. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt.
14. Arrange two toasts on each salad plate.

extra virgin olive oil, garlic, capers, lemon juice, lemon zest, salt, black pepper, dandelion, salt

Taken from cooking.nytimes.com/recipes/1013872 (may not work)