Salad 'Two Hearts' with Artichoke and Palm Hearts
Appetizers • Brazilian
Description
Salad 'Two Hearts' with Artichoke and Palm Hearts
Ingredients
- Meyer Lemon Juice 2 tablespoons
- Dijon Mustard 2½ teaspoons
- Garlic 1 clove
- Olive Oil 6 tablespoons
- Canned Palm Hearts 15 oz
- Eel 1 head
- Canned White Asparagus 15 oz
- Marinated cherries 12 pieces
Step-by-Step Guide
Step 1
In a small bowl, mix the mustard, lemon juice, and minced garlic. Gradually whisk in the olive oil. Season with salt and pepper.
Step 2
Slice the palm hearts into thin rounds and quarter the artichokes, then add them to the dressing. Gently mix and let sit at room temperature for 20 minutes to 4 hours, stirring occasionally.
Step 3
Line 6 plates with lettuce leaves. Top with the salad and garnish with halved cherry tomatoes. Drizzle with the remaining dressing and serve.
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