Recipe By : The Global Vegetarian by Jay Solomon
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Canola oil
2 tb Red wine vinegar
1 ts Dijon mustard
1 Scotch bonnet pepper --
- punctured with a fork
4 Whole cloves
8 lg Romaine lettuce leaves --
- up to 10,
- torn into bite-size pieces
6 Button mushrooms -- up to 8,
- sliced
1/2 sm Cucumber -- peeled & sliced
2 Scallions -- up to 3, chopped
4 Cherry tomatoes -- up to 6,
- halved
Salt & pepper -- to taste
In a large skillet, heat the oil, vinegar, and mustard. Add the
Scotch bonnet pepper and cloves and cook for about 4 minutes over
medium heat, stirring occasionally. Remove the cloves and add the
greens, mushrooms, cucumber, and scallions, and cover the pan. Cook
for 3 to 5 minutes more, stirring occasionally, until the greens are
wilted. Add the tomatoes and cook for 1 minute more.
Transfer the salad to serving plates. Remove the Scotch bonnet, cut
into strips, discard seeds, and serve to those who savor hot food.
Season the wilted greens with salt & pepper to taste.
