It’s no secret that I love garlic. I smell like it a lot. For that, I’m sorry, but I have no regrets.
Tonight’s dinner starred the pungent, wonderful stuff:
Whole wheat linguine aglio e olio style, which is with garlic and olive oil. And crushed red pepper. My lungs can tell you all about that as it hit the hot oil. I put a pinch of nooch on mine, too. We also had lovely salads tossed with chopped parsley and featuring a homemade, garlic-love-fest dressing.
Lemon and Garlic Dressing
(Adapted from the Joy of Cooking)
- 2 cloves of garlic, smashed or pressed
- 2 pinches of salt
- 1/4 teaspoon ground black pepper
- 1/4 cup lemon juice
- 1/4 teaspoon Dijon mustard
- 3/4 olive oil
Mash or stir garlic with a pinch of salt and set aside. In a lidded container, add the other pinch of salt, pepper, lemon juice, and mustard. Add garlic paste. Put on the lid and shake to combine. Drizzle in olive oil, put the lid back on, and shake it some more. Store in the fridge or use immediately. Makes about 1 cup.