| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1996 i, Marinades, Sauces, & salsas, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Red wine vinegar |
| 2 |
|
Cloves garlic — coarsely |
|
|
Chopped |
| 1/2 |
c |
Watercress leaves and some |
|
|
Stems |
| 3 |
tb |
Fresh lemon juice |
| 2 |
|
Whole cherry tomatoes — |
|
|
Quartered |
| 1 |
|
Whole scallion — cut in |
| 1/2 |
|
" lengths |
| 4 |
|
Whole Nicoise olives — |
|
|
Pitted |
| 3 |
|
Whole anchovy fillets — |
|
|
Rinsed and dried |
| 1 |
ts |
Capers |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Combine all ingredients except oil in a blender; finely chop. With blender
running, slowly add oil until completely incorporated.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
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