Add 12 cloves of garlic and a sprig of rosemary to a pan of cold oil.
Gently heat the oil, allowing the garlic to soften and turn sweet and the rosemary to crisp.
Use some of the confit garlic to make a vinaigrette with anchovies, Dijon, and champagne vinegar.
Toss the vinaigrette with bitter greens like arugula, fennel, red onion, and radicchio.
Chop the remaining garlic and rosemary and fold them into a creamy mayo with capers, gherkins, Worcestershire, and hot sauce.
