Recipe: Refreshing Baby Lettuce Salad

REFRESHING BABY LETTUCE SALAD

FOR THE DRESSING:
1 clove garlic, minced
1/8 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1 teaspoon cold water
1/4 teaspoon grated lemon rind
1/4 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
FOR THE SALAD:
4 to 6 cups mixed baby lettuce leaves, washed and spun dry
1/4 cup thinly sliced radish rounds
1/2 cup coarsely grated carrots
1 tablespoon julienne strips of fresh mint leaves
1/8 cup pitted, thinly sliced kalamata or nicoise olives

Mash garlic and salt together into a paste.

In a nonreactive bowl, combine the garlic paste, lemon juice, 1 teaspoon cold water, lemon rind and sugar. Whisk until the sugar is dissolved. Continue to whisk and add oil slowly until combined well. Taste and add salt and pepper.

Combine the salad ingredients in a serving bowl.

Whisk the dressing to combine. Add half the dressing to the salad, toss and taste. Add remaining dressing to taste.

Serves 4 to 6
Source: Cooking From the Garden by Margaret Leibenstein