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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I adapted this from a secret Lebanese salad dressing recipe that was given to me by an old friend. This salad can be prepared up to 24 hours in advance - just keep the tomato-mint-garlic mixture separate from the lettuce until ready to serve. Ingredients:
1 medium garlic clove |
1/4 teaspoon salt |
1 lemon, a second lemon if needed |
1/4 cup olive oil |
4 tomatoes, diced |
8 -10 leaves fresh mint, chopped |
1 head romaine lettuce |
Directions:
1. First, we make the dressing -
2. Mince (or press using a garlic press) the garlic and set in a glass or glass measuring cup.
3. Pour salt on the garlic.
4. Squeeze the lemon over the garlic. If the lemon wasn't very juicy, you might need to squeeze more lemon.
5. Add the olive oil GRADUALLY. The proportion of oil should be slightly less than half the amount of the lemon-garlic mixture.
6. Whisk the dressing with a fork until it is slightly creamy.
7. Place the diced tomatoes and chopped mint in a non-reactive bowl.
8. Pour the dressing over the tomato-mint mixture and stir well.
9. Cover and place in the fridge until ready for use. This mixture can keep up to 24 hours.
10. Meantime, rinse, dry and finely shred the Romaine lettuce and refrigerate until ready to use. If dry enough, the lettuce can also keep up to 24 hours.
11. When ready to use, pour the tomato-mint-garlic mixture over the lettuce, toss and serve.
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