Dale Evans' Salad
1 clove garlic
1 rounded teaspoon salt
1/2 teaspoon sugar
1 lemon, cut in half
1 medium head romaine lettuce
1 small bunch green onions or scallions, chopped
Extra-virgin cold-pressed olive oil
Using a garlic press, squeeze garlic into the bottom of a wooden bowl. Cover it with salt and sugar. Squeeze juice from lemon into the bowl. Cover with the oregano. Let this stand for 30 minutes to 1 hour.
Tear up (do not cut) lettuce into bite-size pieces and drop them on top of ingredients in the bowl. Sprinkle green onions over lettuce. Drizzle olive oil over lettuce, starting in center of bowl and working outward in circles. Toss ingredients from bottom up. Makes 4 servings.