My Green Salad

Garlic belongs to the family of onions, shallots, leeks and chives. While there are more than 15 garlic sub-species with different colors (pink, purple, white, stinking rose or rocambole), they can be classified into two main categories, the “softneck” and “hardneck”.

The main component of garlic is called allicin, a biologically active agent produced by the plant which seems to be a powerful antibiotic. Allicin feeds the reserves of hydrogen sulfide (the stinky breath thing) in our body, an antioxidant thought to to help heart disease and strengthen the overall heart condition. It is also thought to reduce cholesterol and reduce/prevent the common cold. There has been research showing it can inhibit prostate and colon cancers.

The clove of the garlic has a very particular and unique taste; its aroma can spice up any dish, either raw or cooked. In the green salad, there are two ways to use garlic: as a condiment when it is thrown as minced pieces over the green salad, or as a seasoning when oil is flavored by the minced garlic gloves before adding other ingredients. The flavoring seems to be much healthier as the minced garlic releases even more good elements in the oil. You can still use garlic powder, but more for the flavor than its active components.

For a bowl of salad (4-6 persons), 2 -3 big cloves will do the job. Start with some good oil, and then add the minced garlic. Garlic can mix with almost any kind of oil and vinegar.

As with anything, to eat in moderation.

As my grandmother told me, a nice expresso or piece of dark chocolate will help cut garlic odor post meal…