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garlicky-schnitzel-salad

Few things in food are as satisfying as the contrast between a hot, crispy schnitzel and a cool, bright salad. It’s a pairing built on balance. This dish leans into that idea completely, but then you just hit it with garlic from all angles. It all begins with garlic — lots of it. A dozen cloves go into a pan of cold oil along with a sprig of rosemary. As the oil gently comes up to temperature, the garlic softens and turns sweet, the rosemary crisps, and the oil itself becomes infused with that goodness. This lays the foundation for everything else in this dish. Nothing here goes to waste: the garlic, the rosemary, and the oil all reappear later in different forms. Some of that confit garlic gets thrown into a vinaigrette with anchovies, Dijon, and champagne vinegar. It’s bright and slightly sweet. The perfect pairing are bitter greens like arugula, fennel, red onion, and radicchio. The rest of the garlic and rosemary are chopped down and folded into a creamy mayo with capers, gherkins, Worcestershire, and a touch of hot sauce. It’s briny, tangy, and a little spicy — the perfect condiment for dunking some schnitzel into. The result is a plate that’s fresh and crisp, savory and rich — satisfying on every level.

Ingredients