Hearts Of Palm With Roasted Garlic |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Heart of Palm in any salad makes it a special occasion. Here it is supported by a luscious walnut vinaigrette, Kalamata olives and pickled beets, among other treasures. Ingredients:
vinaigrette |
1/4 c. red wine vinegar |
3 tbsp. roasted walnut oil |
1 tsp. dijon mustard |
1/8 tsp. freshly ground pepper, or to taste |
1 tbsp. roasted garlic |
salad |
1 heart of palm, rinsed and chopped |
2 cups spinach leaves, washed and spun dry |
1 small cucumber, peeled if desired, and chopped |
kalamata olives, pitted and chopped |
2 whole pickled beets, julienned |
Directions:
1. Make the Vinaigrette:
2. In a bowl, whisk the pepper, mustard, and vinegar.
3. Slowly whisk in the oil and roasted garlic until the dressing emulsifies.
4. Store in a screw-top jar in the refrigerator for up to 1 month.
5. Keep the opened bottle of walnut oil in the refrigerator, too.
6. Make the Salad:
7. Toss all ingredients together lightly.
8. Dress with Walnut Vinaigrette as desired.
9. This is wonderful with Naan or any other flatbread.
|
|