Tomato-Mint-Garlic Salad

1. 1

   First, we make the dressing --

2. 2

   Mince (or press using a garlic press) the garlic and set in a glass or glass measuring cup.

3. 3

   Pour salt on the garlic.

4. 4

   Squeeze the lemon over the garlic.

5. 5

   If the lemon wasn't very juicy, you might need to squeeze more lemon.

6. 6

   Add the olive oil GRADUALLY.

7. 7

   The proportion of oil should be slightly less than half the amount of the lemon-garlic mixture.

8. 8

   Whisk the dressing with a fork until it is slightly creamy.

9. 9

   Place the diced tomatoes and chopped mint in a non-reactive bowl.

10. 10

    Pour the dressing over the tomato-mint mixture and stir well.

11. 11

    Cover and place in the fridge until ready for use.

12. 12

    This mixture can keep up to 24 hours.

13. 13

    Meantime, rinse, dry and finely shred the Romaine lettuce and refrigerate until ready to use.

14. 14

    If dry enough, the lettuce can also keep up to 24 hours.

15. 15

    When ready to use, pour the tomato-mint-garlic mixture over the lettuce, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.