INGREDIENTS
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1 to 1/2 tsp. of minced garlic. Start with a clove or fraction thereof the size of the last digit of my pinkie. Remember, I have small hands.
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1/2 tsp. of rock salt.
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Some dried or fresh herbs. 1/4 to 1/2 tsp. fresh or about one half that amount if dry. OPTIONAL.
Place all of above in mortar and grind to a paste.
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Then add 2 Tbs. red or white wine vinegar. Can substitute varying amount of balsamic vinegar and or 1/8 to 1/4 tsp. of sesame oil.
Using the pestle - mix. Try to complete above 1/2 to 2 hours before use.
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Clean and dry greens. Can include a sprinkling of a variety of greens in your chosen proportions. Sean likes to include shaved carrots.
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Just before serving toss the salad with just enough oil to well coat the greens (Kit P. says I use too much).
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Toss with 1/2 well-chopped avocado. OPTIONAL.
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Toss with 3/4 of the seasoned vinegar. Taste and add more if needed.
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Sprinkle generously with your favorite cheese. OPTIONAL.
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2 Tbs. richly roasted pine nuts. If burned, they are bitter. Must toss out. OPTIONAL.
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Garnish but do NOT TOSS with one medium tomato if they are in season.
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Sprinkle with freshly ground pepper.
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