| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Belgian | Salad | 6 | Servings |
INGREDIENTS
| 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 |
| 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 & minced -or- |
| 1 | oz | Canned green chiles |
INSTRUCTIONS
SALSA VINAIGRETTE 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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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