A Taste of Raw Garlic in Salads

It's something that i n took me a long time to learn how to a sort of control in cooking. Like often if i used raw garlic in a dish and like, oh, man, that's too much. It just becomes tis very controllable thing. And the oil also tames it down, frasing. We often, at least my mother has always told me, do this. You always put the olive oil on that ingredient, specially for your not mixing it straightway. So you get the wonderful parts of the ro garlic without the very aggressive hints of it.