Ingredients Jump to Instructions ↓

  1. 2 Scallions (cleaned, 1/4 C Basil leaves, slivered -about 3 inches green 4 Plum tomatoes, ripe -left on, slivered -(seeded and diced tiny) -lengthwise) 1/4 C Purple onion, peeled 1/3 C Lemon juice, fresh -and cut into tiny dice 1/2 lb Cilantro (typically 1 1/2 t Ginger root, -2 bunches; use the -peeled and grated -leaves only) 1 T Balsamic vinegar 2 Garlic cloves (peeled 1/4 C Olive oil -and finely minced) Salt and white pepper

Instructions Jump to Ingredients ↑

  1. In a small bowl, soak scallions in lemon juice for 30 minutes. Drain scallions; reserve half of the lemon juice. Mince the scallions. In a medium-sized bowl, combine minced scallions, reserved lemon juice and remaining ingredients. Mix together well. Serve over grilled, broiled or roasted chicken or fish. NOTES: * Tomato salsa for chicken or fish — This makes a very flavorful topping for broiled chicken or fish. I got it from a column in the local paper about bright young chefs. The recipe is from chef Cincy Pawlcyn at Mustards Grill, Yountville, CA. Servings: serves 6 to 8. * The original recipe calls for double this amount of olive oil, but that seemed excessive. : Difficulty: easy if you have a food processor. : Time: 5 minutes preparation, 30 minutes soaking. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, ATandT-IS, Summit, New Jersey, USA : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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