* Exported from MasterCook II *
Parsley And Mint Salad
Recipe By : TOO HOT TAMALES #TH6206
Serving Size : 6 Preparation Time :0:00
Categories : Salads Too Hot Tamales
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cloves garlic -- thinly sliced
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed orange juice
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
1/4 Cup olive oil
6 pickled chipotle peppers -- minced
2 Bunches flat leaf parsley.leaves only -- washed and dried
1 bunch fresh mint, leaves only -- washed and dried
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
- - - - - - - - - - - - - - - - - -
NOTES : 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
Enjoy,
Doug
[email protected]
