Parsley and Mint Salad with Chipotle Vinaigrette

Yield:
6 servings
Level:
Easy
Ingredients
  • 6 large cloves garlic, peeled and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 6 pickled chipotle peppers (see Note), minced
  • 2 bunches 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.

  • 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 non reactive 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.


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