Sauteed garlic salad dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Wine vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Garlic (heaping) or |
| 2 | larges | Garlic cloves; fine chopped |
| Salt & freshly ground pepper | ||
| Torn lettuce to serve 4 | ||
| 1 | large | Tomato, seeded & chopped, or |
| 2 | smalls | Tomatoes |
| ¼ | cup | Fresh chives; chopped |
| Salt and pepper | ||
| ½ | cup | Walnuts; toasted |
| 2 | tablespoons | Grated Asiago cheese or |
| Fresh Parmesan cheese* | ||
Directions
*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.