Hearts of palm salad #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads bibb lettuce | |
| 2 | cans | (14-oz) palm hearts; chilled |
| 12 | slices | Pimiento; thin |
| 6 | larges | Sprigs parsley |
| 1 | Shallot | |
| ½ | cup | Garlic vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dry mustard |
| 1 | Whole egg | |
| 1 | Egg yolk | |
| ⅔ | teaspoon | Anchovy paste |
| 1½ | cup | Virgin olive oil |
Directions
DRESSING
Carefully separate the leaves of Bibb lettuce and wash well in cold water.
Drain or spin dry and set aside. Drain the palm hearts and refresh under cold water. Arrange the lettuce leaves on six chilled salad plates. Center the palm hearts in the beds of lettuce. Pour the dressing over the salads and garnish with pimiento slices and parsley sprigs. Directions for Dressing: Place the shallot, garlic vinegar, lemon juice, dry mustard, egg, egg yolk, and anchovy paste into an electric blender or food processor.
Process until thoroughly combined. Continue processing while adding the olive oil in a thin stream until well blended.
THE PRIME RIB
K STREET N.W., WASHINGTON, D.C. From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .