Romaine salad with radishes, olives, and mint
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | teaspoon | Minced garlic; minced to a paste |
| ; with a pinch salt | ||
| 1 | teaspoon | Fresh lemon juice |
| 1 | tablespoon | Olive oil |
| The small inner leaves of 1 head romaine | ||
| 4 | Kalamata or other brine-cured black; sliced | |
| ; olives | ||
| 3 | Radishes; cut into thin | |
| ; wedges | ||
| 1 | teaspoon | Julienne strips fresh mint leaves |
Directions
In a large bowl whisk together garlic paste, lemon juice, and oil until emulsified. Add romaine, olives, radishes, and mint and toss salad until combined well.
Serves 2.
Gourmet March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.