Did you know that Marco, chef at El Jardin Escondidio, has been here for thirty years! Back then there were less than 3,000 people here, and only two taxis in Vilcabamba. Donkeys and horses lined the streets.Now, I believe he said there are over 6,000 people and 57 taxis!
4 c. mixed greens
¼ red pepper, seeds removed, finely sliced
¼ yellow pepper, seeds removed, finely sliced
¼ red onion, finely sliced
2 T. chopped fresh parsley
½ lemon, zest and juice
2 T. olive oil
salt and freshly ground black pepper
- Chop the peppers and onions into slits.
- Saute in 1 T. hot coconut oil, quickly for one minute, until they develop a sheen.
- In a large bowl, mix together the lettuce, peppers, onion and parsley.
- In a small bowl, whisk together the lemon zest, lemon juice and olive oil, then season with salt and freshly ground black pepper.
- To serve, drizzle the dressing over the salad and mix well to coat. Serve piled on a serving plate.
Word of the Day – drizzle- llovizna
Tip of the Day – You might like to add mushrooms to this recipe. Saute them with the onions and peppers, yum!
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