Parsley Mint Salad With Chipotle Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love using herbs in my salads! Parsley helps prevent cancer too! Adapted from Cooking With Too Hot Tamales cookbook. Feel free to add other herbs and/or lettuce if you like! Ingredients:
6 large garlic cloves, thinly sliced |
3 tablespoons fresh lemon juice |
3 tablespoons freshly squeezed orange juice |
1 teaspoon coarse salt |
1/2 teaspoon fresh ground black pepper |
1/3-1/2 cup extra virgin olive oil |
1 -4 pickled chipotle pepper, stemmed, seeded, and minced |
2 bunches italian parsley, chopped (remove tough stems) |
1 bunch fresh mint, chopped (leaves only) |
1 bunch fresh cilantro, chopped (leaves and tender stems only) (optional) |
Directions:
1. Place a small pan of lightly salted water on medium heat and bring to a boil. Add sliced garlic and blanch about 2 minutes. Drain and set aside. Or if you like the strong taste of garlic, don't blanch and use raw.
2. Whisk together lemon juice, orange juice,salt, pepper and olive oil in a small bowl. Stir in minced chiles and garlic.
3. Place the herbs in a large bowl. Pour on dressing and toss well to coat evenly. Enjoy!
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