Yield: 6 Servings
|1 large||Clove garlic; minced|
|¼ teaspoon||Freshly ground black pepper|
|2 tablespoons||Lemon juice|
|¼ cup||Olive oil|
These are not excatly on the theme, so I hope it is ok to post them.I thought that they sounded interesting.These were featured in The Vegetarian Voice ,an EMail Newsletter I get from the Mining Co.
Recipe By : The Jewish Vegetarian Year Cookbook On a cutting board, sprinkle the salt over the garlic. With the edge and tip of a large knife, mash them together into a puree. Place in a small bowl and add pepper and lemon juice. Gradually whisk in oil.
Trim the broccoli, cut it in spears and steam until just tender. Dress with the vinaigrette. Serve at room temperature.
NOTES : "The Jewish Vegetarian Year Cookbook," by Rosa Rasiel and Roberta Kalechofsky. To be released in Spring 1999.
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@...> on Nov 12, 1998, converted by MM_Buster v2.0l.