Preparation:
1. Peel the garlic. There are some handy gadgets on the market that really
simplify this task.
2. Fill a sauce pan large enough to hold all the cloves with water and
bring
to a boil. When the water boils, turn off the heat and drop the garlic
cloves
into the hot water.
3. Let the garlic sit in the hot water for 3 to 5 minutes. If you like your
garlic strong choose 3 minutes, if mellow garlic is your style, go for 5
minutes.
4. Remove the garlic from the hot water and rinse in cold water to stop the
cooking process. Place the garlic in a large sealable bowl.
5. In another bowl, dissolve the salt into the lemon juice. Add the olive
oil, pepper and herbs and whisk together to make a vinaigrette.
6. Pour the vinaigrette over the garlic, seal and refrigerate for at least
1
week. After 1 week the salad is ready to eat. Use as you would any vegetable
side dish.
When Russia was still the Soviet Union, I had the opportunity to be in
Moscow
visiting the family of one of my Russian professors. As legendary Russian
hospitality dictates, my hosts had assembled all the food they were able to
get their hands on into a lavish zakuska ("little bite') table. There was
herring, pickles, vodka of course, and this salad. - Kelli, Mostly Garl |
