Tossed garden salad with champagne-habanero vinaigrette

1 cups

Ingredients

Quantity Ingredient
2 cloves Garlic; minced
1 Scotch bonnet; minced, seeds and stem removed
¼ cup Champagne vinegar or white wine vinegar
1 tablespoon Orange juice; fresh
Greens, mixed
Cucumber, sliced
Carrot, grated
½ cup Olive oil
2 teaspoons Dijon-style mustard
¾ teaspoon Sugar
¼ teaspoon Cumin, ground
Black pepper; freshly ground
Radishes, sliced
Black olives, for garnish

Directions

VINAIGRETTE

SALAD

This is a hot and tasty variation of the usual vinaigrette that gains heat the longer it sits. Any combination of greens will do, as the dressing turns even an ordinary green salad into something special.

To make the vinaigrette, whisk together in a small bowl or combine in a jar, cover and shake well. Allow to sit for 1 hour to blend the flavors. To make the salad, combine all the ingredients and drizzle on the dressing. Toss to mix, garnish with the olives, and serve.

Yield: ¾ cup dressing

Source: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach, 1995.

: Ten Speed Press, Berkeley, CA.

Submitted By JIM MOREY On 05-02-95

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