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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (52g) Recipe makes 6 servings The following items or measurements are not included below: lemons, zest of |
||
| Calories 167 | ||
| Calories from Fat 162 | (96%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 85mg | 2% | |
| Total Carbohydrate 2.0g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.8g | ||
| Protein 0.4g | 0% | |
Sauce Vierge
By: Ice Cool Kitty
Nov 5, 2009
This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine.
SERVES 6 -8
Ingredients
- 1/2 cup extra virgin olive oil
- 1 lemon, zest of
- 2 tablespoons fresh lemon juice
- 1/2 pint cherry tomatoes, quartered
- 1 small shallot, minced
- 1/2 garlic clove, minced
- 3 tablespoons fresh parsley, chopped
- salt & freshly ground black pepper
Directions
1
Place first seven ingredients in a bowl and stir to combine.2
Season with salt and pepper to taste.
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