Holiday pepper and endive salad

Yield: 6 Servings

Measure Ingredient
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 \N 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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