1/2 teaspoon sizzling chili pepper oil
1/2 teaspoon garlic cilantro oil
1 teaspoon balsamic vinegar
1 teaspoon corn oil
1 teaspoon olive oil
1/2 teaspoon kosher salt, to taste
1/2 teaspoon black pepper, to taste
1/8 teaspoon garlic powder
1/8 teaspoon dried red hot chili peppers, crushed
8 oz mustard greens, washed, drained
Prepare sizzling chili pepper oil and garlic cilantro oil, if needed. Combine vinegar, corn oil, olive oil, chili pepper oil, garlic cilantro oil, salt, pepper, garlic powder and chili peppers. Whisk until blended. At service, whisk vinaigrette and add to greens; toss to coat. Portion salad on chilled plates. Serves 4.
Sizzling Chili Pepper Oil
2 ounces dried red hot chili peppers, chopped
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne pepper, ground
8 fluid ounces corn oil
Combine chili peppers, chili powder, paprika, and cayenne pepper in a food processor. With processor running, slowly add oil. Process until all oil is incorporated. Transfer mixture to a clean glass container; properly store for at least 2 days before using. Decant oil before using. Makes 16 ounces.
Garlic Cilantro Oil
8 ounces cilantro
2 ounces garlic clove, peeled
8 fluid ouncescorn oil
Blanch cilantro in boiling water for 30 seconds and remove. Drain well. In a dry frying pan, saute garlic just until lightly caramelized. Place cilantro and garlic in a food processor. With machine running, slowly add oil. Process until all oil has been incorporated. Transfer mixture to a clean glass container; properly store for at least 2 days. Decant oil before using. Makes 8 ounces.
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