|2 cans||(1-lb) hearts of palm; drained|
|1 pint||Cherry tomatoes; halved|
|⅔ cup||Extra-virgin olive oil|
|¼ cup||Sherry wine vinegar|
|1||Clove garlic; finely minced|
|1 teaspoon||Caribe (crushed N. New Mexico hot red chile)|
|1||Head boston lettuce|
|1||Head red leaf lettuce|
Place hearts of palm and tomatoes in a medium bowl. Combine oil, vinegar, garlic, salt and caribe; pour over vegetables and stir gently to coat evenly. Let stand at room temperature throughout the day, stirring often and spooning dressing over vegetables. About 2 hours before serving, cover and refrigerate. To serve, arrange Boston and leaf lettuce leaves around edge of a large platter. Place hearts of palm spoke-fashion around edge; place tomatoes in center. Drizzle all with dressing and serve. Makes about 10 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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