| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 6 | Servings | ||
INGREDIENTS
| 24 | Scallions; root ends trimmed | |
| 3 | tb | Almonds; toasted 1 minute under broiler |
| 2 | Plum tomatoes; roughly chopped | |
| 2 | Cloves garlic; thinly sliced | |
| 1 | tb | Spanish paprika |
| 10 | Leaves fresh mint | |
| 2 | tb | Fresh parsley; chopped |
| 1/4 | c | Extra virgin olive oil |
| 2 | tb | Vinegar |
INSTRUCTIONS
Preheat grill. Place scallions on cooler part of grill and cook until dark green and tender, about 2 minutes per side. Meanwhile, place almonds, tomatoes, garlic, paprika, mint and parsley into a mortar. Grind to fine paste and place in a mixing bowl. Whisk in oil to emulsify and add vinegar. Remove scallions from grill and toss in bowl. Toss to coat and serve hot or cold. Yield: 6 servings Recipe by: MEDITERRANEAN MARIO #ME1A36 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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