Garlic infused oil for salad leaves
For this recipe you will need an oil dispenser with a flavour dispenser. It’s a great way of adding extra flavour to salads.
Makes 1½ cups
4-6 cloves garlic, peeled and sliced or chopped
1½ cups canola or olive oil
Place the garlic in the flavour dispenser and the oil in the glass container.
Screw the dispenser into place and leave at room temperature in a dark place for at least an hour for the flavours to mingle.
Serve over salad leaves and tomatoes.
Leftover oil can be used for baking eggplant slices.
Tip: try using deseeded chopped chilli in the dispenser.
Nutrition Information Panel
|Per Serving [15ml Serves]|
|- saturated fat||2.4g|
|- sugars||LESS THAN 1g|
|Sodium||LESS THAN 1mg|