1 tsp finely minced garlic
1 tsp Dijon mustard
1 lemon, juiced
1/4 cup grated parmesan cheese
Salt and pepper to taste
Wisk until creamy. If you are using a wooden bowl, whisk the dressing up the sides of the bowl. When adding your lettuce, this method is sure to coat all the pieces. Add shaven slices* of Persian cucumber** for an even more refreshing salad. At the Farmer’s Market I found a vendor who sells the biggest and sweetest onions, so I’m adding some thin slices to the salad. One leftover BBQ’d ear of corn provides an extra sweetness and crunch. Cut kernels off husk and add to greens. Mix greens and onion in the dressing. Add another 1/4 cup of grated parmesan to the top of the salad with slices of avocado.
*Use a mandolin or slicing edge in a grater.
**These cucumbers are small and practically seedless. Also, their skin is tender and sweet; no need to peel.
Popcorn and a movie