Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Tomatoes; peeled, seeded, and chopped |
1 \N | Green bell pepper; chopped |
1 \N | Cucumber; peeled, seeded, and chopped |
4 \N | Radishes; chopped fine |
3 \N | Scallions; sliced thin crosswise |
2 tablespoons | Minced fresh parsley |
2 tablespoons | Minced fresh mint |
3 tablespoons | Fresh lemon juice |
1 \N | Garlic clove; mashed to a paste |
3 tablespoons | Olive oil |
In glass bowl combine the tomatoes, green pepper, cucumber, radishes, scallions, parsley, and mint. In a small bowl, whisk together the lemon juice, garlic, and salt and pepper to taste, add the oil in a slow stream, whisking, until the dressing is emulsified. Drizzle the dressing over the vegetables and toss the salad until combined well.
Yield: 3½ cups
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9047 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998