Rio party salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Caribe (crushed N. New Mexico hot red chile) |
| 1 | Head boston lettuce | |
| 1 | Head red leaf lettuce | |
Directions
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, .