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 | 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 |
SALSA VINAIGRETTE
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, .