1 shallot, peeled and roughly chopped
This recipe works best in the food processor. Start with the shallot and garlic, pepper and the salt and give them a quick pulse or two. Add the greens and give it a couple pulses than add the vinegar and oil.
If you are using this as a marinade on chicken, fish, or beef, go ahead and pulse it into a liquid.
This also makes a fabulous dip or toss into pasta.
|Nutritional Information||Servings 10|
|Calories per serving