top of page

Mar. 2024 A Book & A Recipe

Looking for a light dinner or simple salad course? For March, we've got the recipe for Mixed Green Salad with Basic Vinaigrette from Meredith Mileti's novel Aftertaste.

Let's get started!



2 cloves of garlic

1 tsp of kosher salt

2 lemons' juice or 1/3 cup

2/3 cup extra virgin olive oil

Freshly ground black pepper to taste

1 tsp of Dijon mustard


1. Slice garlic and sprnkle with kosher salt.

2. Mince, scraping knife back and forth over mixture to abrade the garlic and form a paste

3. Squeeze lemons to generate a 1/3 cup of lemon juice.

4. Add olive oil and whisk to combine.

5. Add garlic paste, a few grinds of black pepper, and mustard.

6. Whisk until dressing is emulsified. Store refrigerated until cold.

7. Coat a salad bowl (preferably wood) with dressing and top with washed, fresh greens.

8. Serve and enjoy!

Intrigued by the book? Check out our ebook copy on WV Reads!

If you try out this recipe, please let us know! We'd love to hear from you or see a pic on one of our social media pages. Or stop by one of our locations, maybe with a sample.

As always, images and info are courtesy of other web pages such as Google, Goodreads, and WV Reads, etc.

Recent Posts

See All


bottom of page