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Parsley and Mint Salad Recipe

Serves 6


  • 6 cloves garlic, thinly sliced
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly squeezed orange juice
  • 1 tsp sea salt
  • 1/2 tsp 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


1. Bring a small pan of lightly salted water to a boil.
2. Blanch the sliced garlic for about 3 minutes, and drain.
3. Set aside.
4. In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper.
5. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified.
6. Stir in the minced chiles.
7. Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly.
8. Place a mound of greens on each plate.
9. Top each with 2 warm crab cakes and serve immediately.

Pickling Chipotle Peppers:
1. Combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small nonreactive saucepan.
2. Bring to a boil, then reduce the heat so the vinegar is simmering.
3. Cook, covered, for 5 minutes.
4. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Herb and Spice
Cuisine:American / Mexican
Preparation Method:Fry

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