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Title: Holiday Pepper and Endive Salad Categories: Salad Yield: 6 Servings 3 sm Heads endive; cut in -1/4-inch strips lengthwise 2 lg Red bell peppers; cut -in long; 1/4-inch strips 1 sm Head boston lettuce -----------------------------SALSA VINAIGRETTE----------------------------- 1/4 c Red wine vinegar 1 Clove garlic; minced 2 tb Minced onion 1 sm Tomato; finely chopped 1/2 c Extra-virgin olive oil 1 sm Fresh green chile; -parched; peeled, seeded & cn -minced -or- 1 oz Canned green chiles Prepare vinaigrette and let stand at least 30 minutes at room temperature. To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl with lettuce leaves and top with dressed endive and peppers. Makes 6 servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or shake until well mixed. NOTE: If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See 'Parched Peppers' recipe for info on how to make them) From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |