Source Olive to Cook
|8 cloves||fresh garlic|
|enough to fill a large mason jar halfway||canola oil|
|1 part lemon to 2 parts oil||lemon juice|
1. Roughly chop garlic and place in glass mason jar. Fill with canola oil to top, or half-way if using a large jar. Seal jar with lid and place in fridge for at least 24 hours. This will give the oil sufficient time to infuse the garlic. As you use the oil, simply pour more canola oil into the jar. The garlic will keep doing its job. This can sit in the fridge for 6-8 weeks. After too long, the oil can get too garlic-y, so it's best to start fresh.
2. To serve 4 people:
When ready to dress the romaine salad, mix 4 tablespoons of the garlic oil with 2 tablespoons of lemon juice in a small, sealable container. Be careful not to spoon out any of the chopped garlic into the dressing, you only want to use the infused oil--you don't want hunks of garlic in your salad. The ratio is 2 parts garlic oil to 1 part lemon juice, so you can modify to feed any number of people. Shake well to combine. Pour on top of salad and toss until well incorporated.