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[edit] Ingredients
6 |
lrg Garlic cloves peeled, sliced thin |
2 |
tablespoons Freshly-squeezed lemon juice |
2 |
tablespoons Freshly-squeezed orange juice |
1 |
teaspoon Sea salt |
½ |
teaspoon Freshly-ground black pepper |
¼ |
cup Olive oil |
6 |
Pickled Chipotle Peppers minced - see * Note |
2 |
|
|
stems only |
1 |
[edit] Preparation
Step 1 |
Bring a small pan of lightly-salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside. |
Step 2 |
In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles. |
Step 3 |
Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. |
Step 4 |
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