Parsley and mint salad

 
                           Parsley And Mint Salad
 
 Recipe By     : TOO HOT TAMALES #TH6206
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Too Hot Tamales
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Cloves        garlic -- 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 -- minced
    2      Bunches       flat leaf parsley.leaves only -- washed and  dried
    1      bunch         fresh mint, leaves only -- washed and dried
 
 
   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. Top each with 2 warm crab cakes and serve immediately.
 
    Yield: 6 servings
 
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : 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
 
 Enjoy,
 Doug
 FW.DOUG@genie.com