Parsley and Mint Salad Recipe

Serves 6

Ingredients:

  • 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

    • Instructions:

    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.