• 1 lemon
  • 1 tsp course sea salt
  • 3 cloves big cloves of garlic
  • 1 tablespoon mayonnaise
  • Dash of Tabasco sauce
  • Dash of Worcester sauce
  • 1/4 cup grated Parmesan cheese


One well loved wooden salad bowl (unfinished)


In your favorite wooden salad bowl mash the garlic and salt with a pestle or a large wooden spoon. The garlic should be really mashed (the salt helps to break down the fibers).
Add the juice of the lemon and trade your pestle for a whisk. Slowly stream in the olive oil as you whisk it into the lemon juice.
Your dressing should be fairly smooth by now. Whisk in all the other ingredients EXCEPT the cheese.

Salt to taste (remember your cheese is salty so wait a moment).

When you are ready to serve the salad add the greens to the bowl, toss, sprinkle the cheese, toss some more. Now taste it again and add a grind of fresh black pepper. The greens will wilt in about ten minutes so toss when ready to serve. The dressing will last in a jar in the fridge for a very long time, so you can make it ahead of time and bring to room temperature when ready to serve. For the ultimate garlic experience make some garlic croutons to top your salad.

* Used by permission by Deborah Mazzoleni, The Good River Restaurant, located in Mosier, Oregon