Parsley and mint salad with chipotle vinaigrette

4 servings

Ingredients

Quantity Ingredient
6 larges Cloves garlic, peeled and
Thinly sliced
2 tablespoons Freshly squeezed lemon
Juice
2 tablespoons Freshly squeezed orange
Juice
1 teaspoon Sea salt
½ teaspoon Freshly ground black pepper
¼ cup Olive oil
6 Pickled chipotle peppers
(see Note), minced
2 bunches Flat leaf parsley leaves and
Tender stems only, washed
And dried
1 bunch Fresh mint, leaves only,
Washed and dried

Directions

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.

TOO HOT TAMALES SHOW #TH6206

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