[CH] Hotter Than Hell recipe
Christopher E. Eaves (cea260@airmail.net)
Wed, 1 Apr 98 22:48:48 -0600 (CST)
I sent this earlier but my computer hiccuped while sending, not sure whether it made it or not the first time. Chris
* Exported from MasterCook *
Holiday Salad of Peppers & Endive
Recipe By : "Hotter Than Hell" by Jane Butel
Serving Size : 6 Preparation Time :0:00
Categories : Posted Soups & Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small heads Belgian endive -- cut lengthwise
-- in 1/4 inch wide strips -- * see note
2 large red bell peppers -- cut in 1/4" strips
1 small head Boston lettuce
***Salsa Vinaigrette***
1/4 cup red wine vinegar
1 clove garlic -- minced
2 tablespoons onion -- minced
1 small mild green chile -- parch, peel, seed
--mince -- OR
1 ounce diced green chiles -- canned
1 small tomato -- finely chopped
1/2 cup extra-virgin olive oil
*If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms.
Prepare vinaigrette & let stand at least 30 minutes at room temperature. In a jar, combine all ingredients for dressing & shake until well mixed.
To serve, toss endive & bell peppers with vinaigrette. Line a salad bowl with lettuce leaves & top with dressed endive & peppers.
Makes 6 servings
Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Authors notes:
This saalad is unbelievably pretty, with pale, pale green endive & scarlet bell peppers cut in ever so skinny slivers. The salsa can be made hours or even days in advance.