Salad

This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

The marinade in this recipe also makes a wonderful salad dressing.

Wonderful with steamed asparagus, this is also good chilled over a green salad and even with grilled chicken and fish. Try to use extra-virgin olive oil and the freshest garlic you can find. This will keep for about two weeks in the refrigerator.