Recipe courtesy of Mary Sue Milliken and Susan Feniger

Parsley and Mint Salad with Chipotle Vinaigrette

  • Level: Easy
  • Yield: 6 servings
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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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