|3 smalls||Heads endive; cut in 1/4-inch strips lengthwise|
|2 larges||Red bell peppers; cut in long; 1/4-inch strips|
|1 small||Head boston lettuce|
|¼ cup||Red wine vinegar|
|1||Clove garlic; minced|
|2 tablespoons||Minced onion|
|1 small||Tomato; finely chopped|
|½ cup||Extra-virgin olive oil|
|1 small||Fresh green chile; parched; peeled, seeded & minced -or-|
|1 ounce||Canned green chiles|
Prepare vinaigrette and let stand at least 30 minutes at room temperature.
To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl with lettuce leaves and top with dressed endive and peppers. Makes 6 servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or shake until well mixed.
NOTE: If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See 'Parched Peppers' recipe for info on how to make them) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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