Tomatoes Persillade

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* Exported from MasterCook *

 

Tomatoes Persillade

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 27

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons finely chopped fresh parsley

1 large garlic clove -- finely chopped

4 medium vine-ripened tomatoes

(about 6 ounces each)

sliced into 1/4-inch-thick rounds

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Coarse salt -- to taste

and freshly ground black pepper -- to taste

Baguette rounds or Italian bread slices -- (optional)

 

Makes 4 appetizer or first-course servings

 

Persillade is a ubiquitous Spanish mixture of chopped parsley and garlic;

along with olive oil and red wine vinegar. It is a popular dressing for

juicy slices of vine-ripened tomatoes in the summertime. From French

Catalonia, this is my favorite way to eat raw tomatoes, accompanied by lots

of fresh crusty bread to sop up all the wonderful juices.

 

In a small bowl, combine the parsley and garlic and set aside. On a large

serving plate, arrange the tomato slices in slightly overlapping

circles. Drizzle the oil and vinegar evenly over the tomatoes; sprinkle

with the parsley-garlic mixture. Season with salt and pepper.

 

Serve at room temperature, accompanied by the bread, if desired.

 

Per Serving: Calories 95, Protein 1 g, Total Fat 7 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 3 g, Dietary Fiber 0 g, Sodium 45 mg

 

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