Recipe Talk

Looking for a marinated Garlic Salad Recipe. I believe there was only garlic cloves in the dish plus the marinade. I think it was a Frugal Gourmet (Book) Recipe.

Lebanese Yogurt and Cucumber Salad

3 cups plain yogurt

12 fresh mint leaves

2 cloves garlic, peeled

salt, to taste

2 or 3 cucumbers, peeled and thinly sliced

Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected. Place the mint and garlic together in a salad bowl and crush with a little salt. Add the drained yogurt and cucumbers. Mix and chill before serving.
Serves 6.
Recipe adapted from "The Frugal Gourmet on our Immigrant Ancestors"

----------------

This is really very mild. (Sounds powerful but isn't.) It's a Frugal Gourmet recipe

Russian Garlic Salad

This is really very mild. (Sounds powerful but isn't.) It's a Frugal Gourmet recipe and it tastes like new potatoes.

Peel as many garlic cloves as you can stand to. (Keep them whole. It's work.) Drop in boiling water for three minutes and then drain. Mix with equal parts of balsamic vinegar and olive oil. Refrigerate for three days and serve.

SLICED TOMATOES

(With Marinated Blanched Garlic)

-----------------

1/2 c. olive or salad oil

4 Tbsp. white wine vinegar

1 Tbsp. Dijon mustard

1 Tbsp. chopped parsley

1 c. sliced blanched garlic

4 medium tomatoes, cored and

sliced

lettuce

salt

freshly ground pepper

In a 1 1/2 to 2 cup jar blended oil, vinegar, mustard
and parsley. Stir in blanched garlic, cover and let stand at
least 15 minutes or as long as overnight, at room temperature.

Line a serving platter with lettuce leaves, arrange sliced
tomatoes. Spoon marinated garlic, along with dressing over
tomatoes. Sprinkle with salt and pepper. Serve immediately.

Title: Georgian (Russia) Garlic Salad (Aka Marinated Garlic)

Keys: Salad Dressing Vegetables Vegetarian

Georgian Georgia European Russian Russia

Yield: 4 Servings

Ingredients:

50 x To 75 cloves of garlic,
Peeled

1 cup Extra virgin olive oil

1/2 cup Fresh lemon juice (or

Balsamic vinegar)

1/2 tsp Salt

1 tsp Freshly ground or cracked

Black pepper

1 tbl Herbs (oregano is nice, or
Create your own mixture)

Method:
Start by peeling all that garlic. Now bring a saucepan of water to boil.

Once the water is boiling, turn off heat and drop garlic cloves into hot water. Let sit in water for 3 to 5 minutes. (Use the shorter time if you like a sharper raw garlic flavor; the longer time results in a much milder garlic flavor.) Remove garlic and plunge into (or rinse thoroughly with)

cold water to stop the cloves from "cooking" any further.

Dissolve the salt into the lemon juice. Now make a "viniagrette" with the olive oil, lemon juice/salt, pepper and herbs. Place garlic into jars and pour oil mixture to top the cloves. Refrigerate for a minimum of 1 week.

After one week, eat straight (or, for the faint of heart, slice up garlic and mix with your salad greens). Be sure to keep refrigerated. I don't know how long this will last in the refrigerator because I eat it up too fast.