Title: Parsley and mint salad with chipotle vinaigrette
 Categories: 
      Yield: 4 Servings
 
      6 lg Cloves garlic, peeled and
           Thinly sliced
      2 tb Freshly squeezed lemon
           Juice
      2 tb Freshly squeezed orange
           Juice
      1 ts Sea salt
    1/2 ts Freshly ground black pepper
    1/4 c  Olive oil
      6    Pickled chipotle peppers
           (see Note), minced
      2 bn Flat leaf parsley leaves and
           Tender stems only, washed
           And dried
      1 bn Fresh mint, leaves only,
           Washed and dried
 
  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.