Cal sotada grilled scallions in almond tomato sauce

6 Servings

Ingredients

Quantity Ingredient
24 Scallions; root ends trimmed
3 tablespoons Almonds; toasted 1 minute under broiler
2 Plum tomatoes; roughly chopped
2 Cloves garlic; thinly sliced
1 tablespoon Spanish paprika
10 Leaves fresh mint
2 tablespoons Fresh parsley; chopped
¼ cup Extra virgin olive oil
2 tablespoons Vinegar

Directions

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@...> on Feb 26, 1998

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