Parsley And Mint Salad With Chipotle Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 | Cloves garlic, peeled and | |
| thinly sliced | ||
| 2 | T | Freshly squeezed lemon juice |
| 2 | T | Freshly squeezed orange |
| juice | ||
| 1 | t | Sea salt |
| 1/2 | t | Freshly ground black pepper |
| 1/4 | c | Olive oil |
| 6 | Pickled chipotle peppers | |
| see Note minced | ||
| 2 | Flat leaf parsley leaves and | |
| tender stems only washed | ||
| and dried | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 518
Calories From Fat: 481
Total Fat: 54.4g
Cholesterol: 0mg
Sodium: 1369.5mg
Potassium: 168.8mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 4.9g
Protein: <1g