Parsley And Mint Salad With Chipotle Vinaigrette
Last updated 6/12/2012 12:59:33 AM. Recipe ID 22546. Report a problem with this recipe.
Title: Parsley and mint salad with chipotle vinaigrette
Yield: 4 Servings
6 lg Cloves garlic, peeled and
2 tb Freshly squeezed lemon
2 tb Freshly squeezed orange
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
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
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