Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Parsley and Mint Salad with Chipotle Vinaigrette
- Level: Easy
- Yield: 6 servings
- Level: Easy
- Yield: 6 servings
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.
