Recipe for Parsley and Mint Salad with Chipotle Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
6 lrg	Garlic cloves peeled, sliced thin
2 tbl	Freshly-squeezed lemon juice
2 tbl	Freshly-squeezed orange juice
1 tsp	Sea salt
1/2 tsp	Freshly-ground black pepper
1/4 cup	Olive oil
6 x	Pickled Chipotle Peppers minced - see * Note
2 bn	Flat-leaf parsley, leaves and tender washed and dried
	stems only

Instructions:

Instructions: 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.

This recipe yields 6 servings.

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... Parsley and Mint Salad with Chipotle Vinaigrette :: Parsley and Olive Pesto with Roasted Tomatoes ...