1 red pepper, halved with seeds and white membrane removed
1 green pepper, halved with seeds and white membrane removed
1 endive head, leaves separated
1 cup thinly sliced red cabbage
4 cups mixed salad greens
Dressing
2 oranges, peeled, seeds and membranes removed
1/4 cup tahini (sesame seed paste)
1/2 tablespoon sea salt
1 inch piece of fresh ginger, peeled
1 large clove garlic, peeled
1/2 tablespoon black peppercorns
1/2 tablespoon chipotle or other pepper flakes
1/2 Catarina pepper or other medium-hot chile pepper
1 tablespoon pumpkin seed or vegetable oil
1/4 cup raisins
1. Cut half of the red pepper and half of the green pepper and cut into julienne strips. Toss in an attractive serving bowl with the endive, red cabbage, and mixed greens.
2. To make the dressing, place the remaining halves of the red and green peppers with the oranges in a powerful blender or food processor, along with the tahini, salt, ginger, garlic, peppercorns, pepper flakes, whole chile, pumpkin seed oil. Blend until smooth, taste, and adjust the seasonings. This makes about 2 cups of sauce.
3. Pour enough dressing to lightly coat the salad. Toss and serve.
