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Title: Parsley and Mint Salad with Chipotle Vinaigrette Categories: None Yield: 1 Servings 6 lg Cloves garlic; peeled and -thinly sliced 2 tb Freshly squeezed lemon juice 2 tb Freshly squeezed orange -juice 1 ts Sea salt 1/2 ts Freshly ground black pepper 1/4 c Olive oil 6 Pickled chipotle peppers; -(see Note), minced 2 bn Flat leaf parsley leaves and -tender stems only; washed -and dried 1 bn Fresh mint; leaves only, -washed and dried TOO HOT TAMALES SHOW #TH6206 Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside. In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles. Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate. Top each with 2 warm crab cakes and serve immediately. Yield: 6 servings Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small nonreactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months. Posted to recipelu-digest by molony |