Yield: Yields about 3 cups.
Servings: four as a first course.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was easy and fun to make, but it's a little too zingy for my taste. It could be that I used too large a clove of garlic, but it seemed a little unbalanced with the scallions, garlic and vinegar. To tone it down, I'd decrease one of those ingredients. It's a good appetizer but not a filling main course.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?