| 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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