|The perfect accompagniment to a burger or|
marinated tofu with a side of sautéed greens
If there is one thing I've learned when using raw garlic in cold dishes, it is to let it sit before adding more garlic or serving. As a salad or a sauce sits, the garlic flavours intensifies. So, whenever using raw garlic, taste and season before and after refrigerating.
|By letting the oil, garlic and|
herbs sit for a while, the oil
absorbs the flavour of all the
fresh ingredients, making for
a tastier salad
- 10 medium red potatoes, cut into large chunks
- 5 cloves of garlic, minced
- 2 Tbsp red onion, minced
- 1/4 cup fresh herbs, such as my favourite, thyme
- 1/4-1/2 cup olive oil
- 1tsp sea salt* + extra to taste
- 4 Tbsp white wine vinegar
- In a large pot, bring water to a boil and cook potatoes for about 10 minutes, until just cooked.
- While potatoes are cooking, in a medium mixing bowl combine 1/4 cup olive oil with garlic, onion, salt and herbs (see picture aside). PRO TIP: Slice the garlic in half, prior to mincing and remove the very center structure of the garlic. This little nubbin gives the garlic that spicy sulfurous property, and as tasty as it is, it can leave you tasting like garlic for hours.
- When potatoes are ready, rinse with cold water in a colander then toss in mixing bowl with garlicky mixture.
- At this point add the vinegar, and more oil and salt as needed.
- Refrigerate until cooled. Adjust seasoning as needed.
- Serve and dig in!
* fun fact: Although health Canada has rules that all " table" or household marketed salts need to be iodized, many salts, including, but not limited to, finishing salts and sea salts tend to not be iodized. So, take a look at the labels before you buy your sea salts. Although goitre isn't that common in Canada or the US, those not consuming adequate amounts of iodine, especially the elderly can be at higher risk of mild or moderate iodine deficiency, and thus goitre.