Russian Garlic Salad

Course : Salads
Serves: 4 - 6
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75 Cloves garlic -- peeled
1 cup extra virgin olive oil
1/2 Cup fresh-squeezed lemon juice or balsamic vinegar
1/2 Teaspoon salt
1 teaspoon freshly ground black pepper
1 Tablespoon oregano

Preparation / Directions:

1. Peel the garlic. There are some handy gadgets on the market that really simplify this task. 2. Fill a sauce pan large enough to hold all the cloves with water and bring to a boil. When the water boils, turn off the heat and drop the garlic cloves into the hot water. 3. Let the garlic sit in the hot water for 3 to 5 minutes. If you like your garlic strong choose 3 minutes, if mellow garlic is your style, go for 5 minutes. 4. Remove the garlic from the hot water and rinse in cold water to stop the cooking process. Place the garlic in a large sealable bowl. 5. In another bowl, dissolve the salt into the lemon juice. Add the olive oil, pepper and herbs and whisk together to make a vinaigrette. 6. Pour the vinaigrette over the garlic, seal and refrigerate for at least 1 week. After 1 week the salad is ready to eat. Use as you would any vegetable side dish. When Russia was still the Soviet Union, I had the opportunity to be in Moscow visiting the family of one of my Russian professors. As legendary Russian hospitality dictates, my hosts had assembled all the food they were able to get their hands on into a lavish zakuska ("little bite') table. There was herring, pickles, vodka of course, and this salad. - Kelli, Mostly Garl


Nutritional Information:

2264 Calories (kcal); 217g Total Fat; (83% calories from fat); 15g Protein; 79g Carbohydrate; 0mg Cholesterol; 1106mg Sodium

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