| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1/8 |
ts |
Minced garlic; minced to a paste |
|
|
; with a pinch salt |
| 1 |
ts |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
|
|
The small inner leaves of 1 head romaine |
| 4 |
|
Kalamata or other brine-cured black; sliced |
|
|
; olives |
| 3 |
|
Radishes; cut into thin |
|
|
; wedges |
| 1 |
ts |
Julienne strips fresh mint leaves |
INSTRUCTIONS
In a large bowl whisk together garlic paste, lemon juice, and oil until
emulsified. Add romaine, olives, radishes, and mint and toss salad until
combined well.
Serves 2.
Gourmet March 1994
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