Shaved Carrot and Chickpea Salad with Lemon Dressing

Ingredients:

romaine lettuce

shaved carrot

chickpeas

avocado

hard boiled egg

sprouts

Dressing:

1 clove garlic

2 Tbsp freshly squeezed lemon juice

1 tsp red wine vinegar

 1/4 tsp salt

several grinds of black pepper

mustard

3 Tbsp extra-virgin olive oil

Directions:

Use the back of a large knife to smash 1 small garlic clove and a big pinch of salt to a smooth paste. Transfer it to a small bowl and add emon juice, red wine vinegar, salt, and black pepper.

Now, this is a terrific trick—Dip the tines of a fork into a jar of mustard. When you lift the fork, a small amount of mustard should cling to the tines. Dunk the fork into the lemon-garlic mixture and stir to incorporate. Gradually pour in extra-virgin olive oil, stirring until emulsified.

Taste the dressing— if it is too tart, and a little more olive oil; if it tastes oilier than you prefer, add another squeeze of lemon juice. I have one more tip for making extraordinary salads: season the lettuce with a couple pinches of salt before adding the dressing. It’s just a little salt, but it makes a big difference.