Recipe - Romaine Salad With Radishes Olives And Mint

1/8 teaspoon Minced garlic; minced to a
paste
; with a pinch salt
1 teaspoon Fresh lemon juice
1 tablespoon Olive oil
The small inner leaves of 1
head romaine
4 Kalamata or other
brinecured black; cut or sliced up
; olives
3 Radishes; cut into thin
; wedges
1 teaspoon Julienne strips fresh mint
leaves

In a large bowl whisk together garlic paste, lemon juice, and oil until
emulsified. Add romaine, olives, radishes, and mint and toss salad until
combined well.

Serves 2.

Gourmet March 1994

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