| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salad/dress, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 50 |
|
To 75 cloves of garlic |
|
|
Peeled |
| 1 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Fresh lemon juice, or |
|
|
Balsamic vinegar), Balsamic vinegar |
| 1/2 |
t |
Salt |
| 1 |
t |
Freshly ground or cracked |
|
|
Black pepper |
| 1 |
T |
Herbs, oregano is nice or |
|
|
Create your own mixture), Create your own mixture |
INSTRUCTIONS
Start by peeling all that garlic. Now bring a saucepan of water to
boil. Once the water is boiling, turn off heat and drop garlic cloves
into hot water. Let sit in water for 3 to 5 minutes. (Use the shorter
time if you like a sharper raw garlic flavor; the longer time results
in a much milder garlic flavor.) Remove garlic and plunge into (or
rinse thoroughly with) cold water to stop the cloves from "cooking"
any further. Dissolve the salt into the lemon juice. Now make a
"viniagrette" with the olive oil, lemon juice/salt, pepper and herbs.
Place garlic into jars and pour oil mixture to top the cloves.
Refrigerate for a minimum of 1 week. After one week, eat straight
(or, for the faint of heart, slice up garlic and mix with your salad
greens). Be sure to keep refrigerated. I don't know how long this will
last in the refrigerator because I eat it up too fast. From Carol
Miller-Tutzauer From Ted Taylor: Posted to MM-Recipes Digest V3 #282
Date: Mon, 14 Oct 1996 15:05:19 -0400 From: BobbieB1@aol.com
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”