Thursday, February 3, 2011
The hands that chopped the garlic for this salad have done this before. It was like watching an artist at work. After peeling the cloves of garlic, Pete chopped, then flattened the garlic adding sea salt to help make a paste. Putting the paste into a jar, he added dashes of tabasco sauce, Worcestershire sauce, olive oil, and Dijon mustard to taste. Adding juice from a lemon topped it off. The result was a very flavorful dressing for romaine lettuce salad topped with yellow peppers, avocado and parmesan cheese.
Page 169 of Tastes & Treasures cookbook gives you a better list of ingredients. The sea salt is a nice trick to make the job easier.