- Rub the inside of a wooden salad bowl by pressing 1 clove smashed garlic with a pinch of
- Mince the garlic and add to the bowl.
- Add juice from 2 lemons, 2 tbsp sesame tahini and 1/2 tsp sugar.
- Gradually whisk in 1/2 cup extra virgin oil until well blended.
- Add 4 cups of mesclun blended with 1 cup mixed lettuce and toss.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook