• 1 head Romaine lettuce
• Two medium sized vine ripe tomatoes (the real stuff)
• 5 small salad cucumbers.
• 1-2 cloves garlic
• ¾ teaspoon salt
• ¼ cup extra virgin olive oil
• 1½ tablespoon lemon juice
Preparation
• Smash the garlic with salt in a mortar and pestle or in the bottom of the pan.
• Add olive oil and lemon juice and mix well with a whisk or a fork to allow the garlic flavor to permeate the liquid.
• Cut the lettuce, tomatoes, and cucumbers into bite-size pieces and mix thoroughly with the liquid dressing.
• Add dried parsley flakes and / or dried mint flakes to the salad and toss.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
