Most any time you eat or serve garlic raw (salad dressings, aiolis, etc) you'll want to "paste" it, to prevent your diners from crunching on a piece of garlic. Peel the cloves by giving them a good whack with the flat side of your knife (carefully!). Once peeled, finely mince (#2). Add a pinch of salt to the minced garlic and (#3) use the flat edge of your knife to crush the garlic while pulling your knife towards you. Repeat until garlic is transparent (#4).
As you paste the garlic, you'll hear the garlic "crunch" of it under your knife - much better on the cutting board than in your mouth.
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