| 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: [email protected]
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