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Serves 4
INGREDIENTS:
4 tbsp. fresh parsley, finely chopped
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. garlic, crushed
1 tsp. salt
1 tsp. black pepper
2 tbsp. dried mint
1 escarole, shredded
1 cup garden peas
METHOD:
Combine parsley, red wine vinegar, olive oil, garlic, salt, black pepper and dried mint. Cover and chill for 1/2 hour until all ingredients have blended flavors.
In a salad bowl, toss escarole and garden peas together. Remove vinaigrette from fridge and pour over salad. Toss until completely covered. Serve chilled as a side salad to any meal, especially barbecued lamb chops.
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