Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Parsley and Mint Salad with Chipotle Vinaigrette
- 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.
