Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Fresh garlic heads
3/4 c Olive oil
4 Rosemary sprigs (optional)
1/4 c Fresh basil leaves
1 tb Fresh rosemary leaves -OR-
1 ts Dried rosemary
8 oz Corkscrew pasta -- cooked and
- drained
2 c Chicken -- cooked, cut in
- strips
1/2 c Green onion -- sliced
1/2 c Parmesan cheese -- freshly
- grated
2/3 c Walnuts -- chopped
Salt and pepper -- to taste
Lettuce leaves
Separate cloves of garlic and drop into boiling water for 1 minute.
Drain and peel. Place peeled cloves in small saucepan with oil and
optional rosemary sprigs. Cook gently, covered, stirring
occasionally, for about 25 minutes or until garlic is tender.
Discard rosemary sprigs and puree garlic with 1/2 cup of the olive
oil, basil, and the rosemary leaves. Place pasta in large bowl and
add garlic puree, chicken, onion, Parmesan, salt, and pepper. Mix
thoroughly. Add more olive oil if needed to moisten salad.
Let salad sit for 1 hour a room temperature (provided its not a hot
room that will invite bacteria to go nuts!) or refrigerate,
returning mixture to room temperature before serving. Toast walnuts
in 375°F oven for 10 minutes. Stir into the salad and serve over a
mix of crisp, chilled lettuce.
