2 cups fresh scallions
3 tablespoons minced onion
salt and pepper to taste
2 teaspoons dried lemon zest
3 tablespoons dried basil
1 1/2 tablespoons lemon juice
1 tarragon cube
1 tablespoon salt
1 teaspoon dried oregano
1 teaspoon freshly grated lemon zest
1 cup lemon juice
1/2 cup chopped fresh parsley
1 cup sliced cherry tomatoes
1 cup fresh red grapes
2 eggs, beaten
1/3 cup sifted white sugar
In a small saucepan, combine scallions, onion, salt, pepper and lemon zest. Crumble over your lunch in small batches.
Toss lemon juice with 1 tarragon cube. Form a well in the center of each pearl and add lemons, basil, lemon juice and lemon zest. Mix gently and allow to cool.
Add sugar and some lemon juice to the lemon juice mixture and stir together well. Add enough lemon juice mixture to infuse.
Bring sauce to a rolling boil. Cover and stir in tomatoes, grapes, eggs, 1/3 cup sugar until the sauce is thick. Serve hot or cold.
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