Garlic Grinding Made Easier

Your instruction to “grind a clove of garlic in the bowl of the mortar” (“Bump and Grind,” July 29) makes the task harder than it needs to be. If a good pinch of salt is added first, the mashing proceeds more smoothly and reduces to a paste with less effort.

My own salad dressing continues with the addition of peppercorns, Greek oregano and perhaps capers again ground smooth, then covered with olive oil for an hour or so. Before tossing, lemon or vinegar is added.

MICHAEL POWELL

Los Angeles