Dresses a salad for 4

Here, the garlic is rubbed into the bowl for aroma without bitter flavor.

½ medium clove of garlic, cut in half
4 t. red wine vinegar
½ t. kosher or sea salt
¼ t. ground black pepper
5 T. extra virgin olive oil

Rub bottom and sides of large (at least 4-quart) salad bowl with cut side of the garlic clove. In the rubbed bowl, mix vinegar, salt and pepper. Add oil, then whisk or mix with fork until emulsified, about 30 seconds. Add greens, and toss to coat. Serve immediately.


Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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