Hearts of Palm with Roasted Garlic
From deliathecrone 15 years ago
- - to make
- Serves 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: shopping list
- ¼ c. red wine vinegar shopping list
- 3 tbsp. roasted walnut oil shopping list
- 1 tsp. Dijon mustard shopping list
- 1/8 tsp. freshly ground pepper, or to taste shopping list
- 1 tbsp. roasted garlic shopping list
- Salad: shopping list
- 1 Heart of Palm, rinsed and chopped shopping list
- 2 cups spinach leaves, washed and spun dry shopping list
- 1 small cucumber, peeled if desired, and chopped shopping list
- kalamata olives, pitted and chopped shopping list
- 2 whole pickled beets, julienned shopping list
How to make it
- Make the Vinaigrette:
- In a bowl, whisk the pepper, mustard, and vinegar.
- Slowly whisk in the oil and roasted garlic until the dressing emulsifies.
- Store in a screw-top jar in the refrigerator for up to 1 month.
- Keep the opened bottle of walnut oil in the refrigerator, too.
- Make the Salad:
- Toss all ingredients together lightly.
- Dress with Walnut Vinaigrette as desired.
- This is wonderful with Naan or any other flatbread.
People Who Like This Dish 3
- danawitczak Grand Rapids, Michigan
- chefmeow Garland, TX
- emmyel University Park, MD
- deliathecrone Johnston, SC
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The Rating
Reviewed by 1 people-
I love verything about this recipe. Great post. You have my 5.
chefmeow
in Garland loved it
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" It was excellent "