Recipe - Holiday Pepper And Endive Salad

3 small Heads endive; cut in
1/4inch strips lengthwise
2 lg Red bell peppers; cut
in long; 1/4inch strips
1 small Head boston lettuce

SALSA VINAIGRETTE
One fourth cup Red wine vinegar
1 Clove garlic; minced
2 tablespoon Minced onion
1 small Tomato; finely chopped
One half cup Extravirgin olive oil
1 small Fresh green chile;
parched; peeled, seeded &
cn minced or
1 ounce Canned green chiles

Prepare vinaigrette and let stand at least 30 minutes at room temperature.
To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl
with lettuce leaves and top with dressed endive and peppers. Makes 6
servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or
shake until well mixed.

NOTE: If Belgian Endive is not available, you may substitute 3 cups green
bell pepper strips, jicama strips or cut or sliced up fresh mushrooms. (NOTE: See
'Parched Peppers' recipe for info on how to make them)

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.