Recipe - Parsley And Mint Salad With Chipotle Vinaigrette

6 lg Cloves garlic; peeled and
thinly cut or sliced up
2 tablespoon Freshly squeezed lemon juice
2 tablespoon Freshly squeezed orange
juice
1 teaspoon Sea salt
One half teaspoon Freshly ground black pepper
One fourth cup Olive oil
6 Pickled chipotle peppers;
(see Note), minced
2 bn Flat leaf parsley leaves and
tender stems only; washed
and dried
1 bn Fresh mint; leaves only,
washed and dried

TOO HOT TAMALES SHOW #TH6206

Bring a small pan of lightly salted water to a boil. Blanch the cut or sliced up
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.
Top each with 2 warm crab cakes and serve immediately.

Yield: 6 servings

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
nonreactive 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.

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998