In a skillet, sauté peeled garlic cloves in a few drops of olive oil, turning often to brown evenly. Press through a sieve or garlic press into the oil. Remove from heat and allow to cool for several minutes, then add herbs and remaining olive oil while pan is still warm.

Thinly slice the red onions into rings and toss all ingredients in a serving bowl. Taste and adjust seasonings adding salt and pepper as desired.

Sicilian Variation: Lightly sauté frisee endive, kale, radicchio or escarole greens in olive oil until wilted and tender. Add along with pitted black oil-cured olives to the salad with a pinch of red hot pepper flakes. Toss with Parmesan croutons or shredded hard Italian cheese. Add a few drops of lemon juice or balsamic vinegar if desired.

Submitted by: CM