Tossed Garden Salad With Champagne-habanero Vinaigrette Recipe
Yield: 1 cupsRecipe by luhu.jp
Ingredients:
VINAIGRETTE
2 centiliter: Garlic, minced
1/2 cup: Olive oil,
1: Scotch bonnet, minced, seeds
2 tsp: Dijon-style mustard,
-and stem removed,
3/4 tsp: Sugar,
1/4 cup: Champagne vinegar or white,
1/4 tsp: Cumin, ground
-wine vinegar,
Black pepper, freshly ground
1 tbsp: Orange juice, fresh
SALAD
Greens, mixed
Radishes, sliced
Cucumber, sliced
Black olives, for garnish
Carrot, grated
Directions:
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: 3/4 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
Source from luhu.jp
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: 3/4 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
Source from luhu.jp