Triple Onion Walnut Pate

Recipe Ingredients

2 cups	125g / 4.4oz	Sized red onions (medium)
		Thinly sliced
1		Yellow onion - thinly (large)
		Sliced
2 tablespoons	30ml	Peanut oil
3		Scallions - cut in 1" pieces
		Use white and green parts
1 cup	237ml	Walnuts
2		Hard cooked eggs - quartered
1		-- asparagus cuts, well
		Drained
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Salt
		Pepper to taste
1		Lettuce leaves for garnish
		Black olives for garnish
		Cherry tomatoes for garnish

Recipe Instructions

In large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through. Cool slightly.

Transfer to food processor with walnuts, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill. Makes 2 1/2 cups.

To serve: Scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.

Source:
Taste of Home Magazine, Dec/Jan, '94, p. 18

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.