* Exported from MasterCook *
Moroccan Preserved-Lemon Gremolata
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 Moroccan preserved lemon -- or the grated zest of 1/2 large organic lemon
1/2 cup packed flat-leaf parsley
3 large garlic cloves
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice -- or to taste
1/2 cup good-tasting extra-virgin olive oil
First trim away the pulp of preserved lemon (if using) and rinse the rind. Then chop together by hand (food processors don't get the right texture) the preserved lemon or fresh zest, parsley, garlic, and pepper.
Pour the oil in the bottom of a rimmed, flat plate. Add the chopped lemon parsley garlic combination and swirl together as a base for cooked [favorites], or as a dip for bread or crudites.
Makes about 1 cup dip (or 16 one-tablespoon condiment)
ChupaNote: add red pepper flakes and toss over pasta or baked potatoes. Also a terrific swirl on the top of bean soups.
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 62 Calories; 7g Fat (93.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 3896 0 0 0 0 20047
