Ilas Salad With Lemon Garlic Dressing Recipes

GREEK SALAD WITH LETTUCE AND LEMON GARLIC DRESSING

Steps:

• Enjoy!

ILA'S SALAD WITH LEMON GARLIC DRESSING

Steps:

• To make the Dressing: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
• To make the Salad: Cut 1-inch florets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day
• ahead and chilled in airtight containers.)
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
• Peel carrots and finely shred with a mandolin or other manual slicer or in a food processor. Halve onion lengthwise and slice very thin crosswise.
• Arrange vegetables and anchovies decoratively on platters and in serving bowls sprinkling with swiss cheese and pour dressing into a cruet.

LEMON GARLIC DRESSING -MEDITERRANEAN

Steps:

• Chop garlic and place in a bowl, add salt.
• Crush salt and garlic into a paste.
• Add remaining ingredients stir and enjoy on whatever you like!

ITALIAN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.