Recipe by Southern Polar Bear
When I lived in Elko, Nevada, I dined at the local Basque houses quite regularly. The meals are served "family style" and every meal begins with soda bread, cabbage soup, and a green salad. I got this recipe from a former co-worker who use to work at one of the Basque houses, so it's a pretty authentic recipe. It is simple, but has a lot of flavor, especially if you like garlic! This salad is best served with chicken or steak.
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3 tablespoons apple cider vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup mayonnaise
- 1 hard-boiled egg, finely chopped
- salad greens (the Basque houses use only head luttuce, but you can use whatever salad greens you like)
- Mix all of the ingredients together.
- Chill until ready to serve.
- Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.
- It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.
- Caution: Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.