Sauteed Garlic Salad Dressingcheese/eggs, dressings, herbs, nuts 1 tablespoon wine vinegar 1 tablespoon lemon juice 1 teaspoon dijon mustard 1/4 cup olive oil 1 teaspoon garlic (heaping) or 2 large garlic cloves; fine chopped 1 salt & freshly ground pepper 1 torn lettuce to serve 4 1 large tomato, seeded & chopped, or 2 small tomatoes 1/4 cup fresh chives; chopped 1 salt and pepper 1/2 cup walnuts; toasted 2 tablespoon grated asiago cheese or 1 fresh parmesan cheese* *Use up to 3 tb. of cheese, according to taste. In a bowl or blender, combine vinegar, lemon juice and mustard. In a small skillet, heat olive oil. Add garlic; saute until just golden. Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and pepper to taste. Pour dressing over salad bowl containing the lettuce and tomato; sprinkle walnuts and cheese over the salad before serving. From 1994 Shepherd's Garden Seeds Catalog, pg. 22. Posted by Cathy Harned. |
