Parsley And Mint Salad With Chipotle Vinaigrette Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 large: Cloves garlic, peeled and
Thinly sliced,
2 tbsp: Freshly squeezed lemon,
Juice,
2 tbsp: Freshly squeezed orange,
Juice,
1 tsp: Sea salt,
1/2 tsp: Freshly ground black pepper,
1/4 cup: Olive oil,
6: Pickled chipotle peppers,
, (see Note), minced
2 bunch: 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
Source from luhu.jp
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
Source from luhu.jp
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