Skordalia
By Frank C. Caravita
Traditionally a Greek dish, serve this garlicky spread at your next fish fry or as a dip alongside fried zucchini and eggplant.
Yields 2 cups
8 cloves garlic
Kosher salt
¾ cup whole blanched almonds
½ cup extra-virgin olive oil
2 cooked potatoes, mashed
½ cup sparkling water
5 tablespoons freshly squeezed lemon juice
3 tablespoons white wine vinegar
Freshly ground black pepper
On a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a chef’s knife. In a food processor, combine the garlic, almonds, and oil and purée into a paste. Mix the oil mixture into the potatoes until incorporated. Mix in 1-1/3 tablespoon salt and the water, lemon juice, and vinegar. Season with pepper to taste and serve.
This recipe originally appeared in our Summer 2008 issue.
Photo by Meg Lauber
