CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Digest, Nov. |
1 |
Servings |
INGREDIENTS
1 |
|
To 4 cloves garlic, to |
|
|
Taste, chopped |
4 |
tb |
Fresh lemon juice |
1 |
tb |
Capers including the brine |
4 |
tb |
Chickpeas |
4 |
tb |
Additional chickpea can or |
|
|
Cooking liquid |
2 |
ts |
Tamari, or to taste – |
|
|
Depends on salt in beans |
|
x |
Additional capers for |
|
|
Garnish |
|
x |
Pepper |
|
x |
Croutons (optional) |
|
x |
Romaine lettuce |
INSTRUCTIONS
Blend everything except the last three items until only tiny pieces of
chickpea are visible. (I used a Braun hand-blender). Toss Romaine lettuce
with mixture. Garnish with the capers and fresh ground black pepper and
croutons. Makes somewhere around 1 cup.
Posted by "Catherine A. Foulston" <cathyf@windrose.rice.edu> to the Fatfree
Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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