Sunday, June 28, 2009

Garden Salad 2.0


romaine lettuce (3/4 bowl, chopped)
fresh basil leaves (1/4 bowl, also chopped)
vine-ripe tomatoes (chopped into half-bite-sized pieces)
fresh mozerella cheese (also chopped into half-bite-sized pieces)
jalapeno peppers (1 or 2)
garlic cloves (about 1 head of garlic)
shredded parmesan
fresh lemon balm (finely chopped, optional)

juice from 1 lime
olive oil
salt & pepper to taste


1. Peel all garlic cloves (partial-smashing is an acceptable method for peeling).
2. Decapitate and disembowel jalapeno peppers, and chop into cm^2 pieces.
3. Pan-sear garlic and jalapeno pepper pieces in a small frying pan with olive oil until soft and cooked.
4. Combine all remaining ingredients in one large salad bowl.
5. Toss in the contents of the frying pan. Add the juice from one lime.
6. Mix well. Consume.


  1. oooh, i don't know about that partial smashing business. pieces of garlic skin get stuck in teeth.

  2. partial smashing (with the side of a cleaver) makes the garlic skin easy to remove from the rest of the clove of garlic... it really does. i didn't mean leaving the garlic skin in the dish. that would be rather odd. :P

  3. This salad sounds delicious. I may well serve it at my next get together in lieu of a boring garden salad.

  4. the trick with jalapenos is when their flavor gets all infused into the olive oil when it's cooked until it's good and soft. :)