* Exported from MasterCook *
Mediterranean Arugula and Parsley Spread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 barley rusk -- or other savory biscotti or Zwieback biscuit
1 cup coarsely chopped arugula
2 cups coarsely chopped flat-leaf parsley
2 scallions -- to 3, or 1 small garlic clove cut lengthwise and sprout removed
3 tablespoons extra-virgin olive oil -- to 5 tablespoons
3 tablespoons fresh lemon juice -- to 4 tablespoons
sea salt and freshly ground black pepper -- to taste
Soak the biscuit in water for 5 to 10 minutes, until soft. Squeeze the
biscuits with your hands to remove most of the water. Drop in the bowl of
a blender or food processor. Add the arugula, parsley, scallions, or
garlic, olive oil, and 3 tablespoons lemon juice. Process until you obtain
a smooth paste. Taste and adjust the seasoning, adding salt, pepper, and
more lemon juice if needed. Refrigerate for 2-3 hours before serving.
Makes about 2 cups (8 one-quarter cup servings)
AuthorNote: My friend Feny Xydi, a very imaginative cook, gave me this
very simple, light, and very tasty recipe. I cannot decide whether I like
it better with scallions, or with garlic, so I give you both options.
Serve with crudites and barley rusks or savory biscuits.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 57 Calories; 5g Fat (78.8% calories
from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 1 Fat.
Nutr. Assoc. : 5666 1602 20067 0 0 0 0
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