Hearts of palm salad with citrus marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Fresh orange juice |
| ¼ | cup | Fresh lime juice |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 1½ | teaspoon | Dijon mustard |
| 1 | Garlic clove; minced | |
| 2 | teaspoons | Chopped fresh green chile pepper |
| 1 | teaspoon | Ground coriander |
| Salt and freshly ground pink peppercorns | ||
| 2 | cups | Thinly sliced hearts of palm; fresh or canned, drained |
| 4 | cups | Mixed greens |
| 1 | tablespoon | Chives; chopped |
| 2 | tablespoons | Diced red onion |
Directions
MARINADE
In a bowl, combine the marinade ingredients and mix until smooth. Add the hearts of palm and toss to combine. If using fresh hearts of palm, marinate for up to 4 hours, and for canned hearts of palm, marinate for 1 hour. Be sure that they are submerged under the marinade.
Drain the hearts of palm, reserving the marinade. In a large bowl, toss the greens with enough marinade to coat, and arrange on salad plates. Top with the hearts of palm, drizzle with more marinade, and sprinkle with the chives and red onion.
Yield: 4 servings
Notes: Recipe adapted from Mark Militello, Mark's Place Recipe by: Cooking Live Show #CL9062 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 7, 1998