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Georgian (russia) garlic salad (aka marinated
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| Artist: |
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| Categories: |
Dressings, Garlic, Georgian, North American, Salads, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 50
| | To 75 cloves of garlic | | | Peeled | | 1
| cup | Extra virgin olive oil | | 1/2
| cup | Fresh lemon juice (or | | | Balsamic vinegar) | | 1/2
| tsp | Salt | | 1
| tsp | Freshly ground or cracked | | | Black pepper | | 1
| tbsp | Herbs (oregano is nice, or | | | Create your own mixture) |
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Procedures:
| 1 | Start by peeling all that garlic. | | 2 | Now bring a saucepan of water to boil. | | 3 | Once the water is boiling, turn off heat and drop garlic cloves into hot water. | | 4 | Let sit in water for 3 to 5 minutes. | | 5 | (use the shorter time if you like a sharper raw garlic flavor; the longer time results in a much milder garlic flavor). | | 6 | Remove garlic and plunge into (or rinse thoroughly with) cold water to stop the cloves from "cooking" any further. | | 7 | Dissolve the salt into the lemon juice. | | 8 | Now make a "viniagrette" with the olive oil, lemon juice/salt, pepper and herbs. | | 9 | Place garlic into jars and pour oil mixture to top the cloves. | | 10 | Refrigerate for a minimum of 1 week. | | 11 | After one week, eat straight (or, for the faint of heart, slice up garlic and mix with your salad greens). | | 12 | Be sure to keep refrigerated. | | 13 | I don"t know how long this will last in the refrigerator because i eat it up too fast |
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