Baked jumbo garlic with parsley salad from Mark Hix on Baking by Mark Hix

Ingredients

• 10-12 slices of ciabatta or sourdough bread
• 4 heads of jumbo or elephant garlic
• 2 tbsp large capers, rinsed
• 2-3 medium shallots, peeled, halved and thinly sliced
• Extra virgin olive oil for brushing
• A couple of handfuls of flat-leaf parsley leaves, washed and dried
• 1 tbsp extra virgin olive oil mixed with 1 tbsp vegetable or corn oil
• ½ tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt
• freshly ground black pepper