Parsley And Mint Salad With Chipotle Vinaigrette

Recipe Ingredients

6		Garlic cloves - peeled, sliced thin (large)
2 tablespoons	30ml	Freshly-squeezed lemon juice
2 tablespoons	30ml	Freshly-squeezed orange juice
1 teaspoon	5ml	Sea salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil
6		Pickled Chipotle Peppers - minced - see * Note
2		Flat-leaf parsley, leaves and tender - washed and dried
		Stems only
1		Fresh mint, leaves only - washed and dried

Recipe Instructions

* Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection.

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6206 broadcast 02-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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