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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad is great all year round - to me, it just has a springtime flavor that brightens any meal. You may be tempted to increase the garlic (I always am when I read other people's recipes!) but because it's crushed, 1 clove is plenty...and it does get stronger when it sits. Fresh lemon is what makes this salad special, so please don't substitute bottled juice. Ingredients:
1 garlic clove |
1/4 teaspoon salt |
1 lemon |
2 tablespoons olive oil |
fresh ground black pepper |
3 heads romaine lettuce |
2 green apples |
1 (15 1/2 ounce) can chickpeas |
6 green onions |
1/4 cup crumbled blue cheese |
Directions:
1. Dressing: Peel the garlic clove and thinly slice it.
2. Place the garlic in a small bowl and pour the salt on the garlic.
3. Using a fork or a spoon, crush/grind the garlic against the side of the bowl - there will be some small pieces of garlic left.
4. Wash the lemon, and using a vegetable peeler or zester, remove the thin yellow outer peel of the lemon.
5. Slice the lemon peel into very narrow strips about 1/2 inch long and 1/8 inch wide.
6. Add the lemon peel to the bowl with the garlic.
7. Juice the lemon and add the lemon juice and olive oil to the bowl.
8. Add salt and pepper to taste and set aside.
9. Salad: Tear the lettuce into bite-size pieces.
10. Slice the apples into thin wedges.
11. Thinly slice the green onions.
12. Gently toss all salad ingredients with the salad dressing and serve.
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