From: Chef Jim Bostsacos, Molyvos, New York, NY. Yield: 12 servings. SKORDALIA (YIELDS 3/4 CUP): 1 Tbsp. almonds 3 large cloves garlic 1 small potato, boiled with skin, chopped (use warm) 1/4 tsp. coarse salt 1/4 tsp. white pepper 3 Tbsp. white vinegar 3 Tbsp. sparkling water VEGETABLE SALAD: 1/2 cup extra virgin olive oil 2 yellow bell peppers 2 green bell peppers 2 zucchini, cut into 1/2" thick strips 2 ears corn, husk removed 2 small eggplant, sliced 1/2" thick 2 red onions, sliced ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.