| 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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