[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.