Tossed garden salad with champagne-habanero vinaigrette
1 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cloves | Garlic; minced |
| 1 | Scotch bonnet; minced, seeds and stem removed | |
| ¼ | cup | Champagne vinegar or white wine vinegar |
| 1 | tablespoon | Orange juice; fresh |
| Greens, mixed | ||
| Cucumber, sliced | ||
| Carrot, grated | ||
| ½ | cup | Olive oil |
| 2 | teaspoons | Dijon-style mustard |
| ¾ | teaspoon | Sugar |
| ¼ | teaspoon | Cumin, ground |
| Black pepper; freshly ground | ||
| Radishes, sliced | ||
| Black olives, for garnish | ||
Directions
VINAIGRETTE
SALAD
This is a hot and tasty variation of the usual vinaigrette that gains heat the longer it sits. Any combination of greens will do, as the dressing turns even an ordinary green salad into something special.
To make the vinaigrette, whisk together in a small bowl or combine in a jar, cover and shake well. Allow to sit for 1 hour to blend the flavors. To make the salad, combine all the ingredients and drizzle on the dressing. Toss to mix, garnish with the olives, and serve.
Yield: ¾ cup dressing
Source: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach, 1995.
: Ten Speed Press, Berkeley, CA.
Submitted By JIM MOREY On 05-02-95