Parsley and Mint Salad with Chipotle Vinaigrette

1. 1

   Bring a small pan of lightly salted water to a boil.

2. 2

   Blanch the sliced garlic for about 3 minutes, and drain.

3. 3

   Set aside.

4. 4

   In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper.

5. 5

   Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified.

6. 6

   Stir in the minced chiles.

7. 7

   Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly.

8. 8

   Place a mound of greens on each plate.

9. 9

   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 non reactive saucepan.

10. 10

    Bring to a boil, then reduce the heat so the vinegar is simmering.

11. 11

    Cook, covered, for 5 minutes.

12. 12

    Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

* Per serving · 4 servings · Values may vary.

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