Name: Parsley and Mint Salad with Chipotle Vinaigrette
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <molony@scsn.net> on Mar 09, 1998

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