Side Pannel
Georgian (Russia) Garlic Salad (Aka Marinated Garlic)
Georgian (Russia) Garlic Salad (Aka Marinated Garlic)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian
Ingredients List
- 50 To 75 cloves of garlic,
- Peeled
- 1 c Extra virgin olive oil
- 1/2 c Fresh lemon juice (or
- Balsamic vinegar)
- 1/2 ts Salt
- 1 ts Freshly ground or cracked
- Black pepper
- 1 tb Herbs (oregano is nice, or
- Create your own mixture)
Directions
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.
From Carol Miller-Tutzauer
From Ted Taylor:
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.
From Carol Miller-Tutzauer
From Ted Taylor:
Tweet
 Garlic Salad (Aka Marinated Garlic) "Pin It")
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