Place 12 cloves of garlic and a sprig of rosemary in a pan with cold oil
Gently heat the oil until the garlic softens and turns sweet and the rosemary crisps
Reserve the infused oil, confit garlic, and crispy rosemary
Make the vinaigrette by combining some of the confit garlic with anchovies, Dijon mustard, and champagne vinegar
Toss the bitter greens (arugula, fennel, red onion, and radicchio) with the vinaigrette
Make the mayo by folding the remaining chopped garlic and rosemary into mayo with capers, gherkins, Worcestershire sauce, and hot sauce
Cook the schnitzel until hot and crispy
Serve the hot schnitzel alongside the cool, bright salad with the garlic mayo as a condiment for dunking
