Two-hearts-beet-as-one salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Canned hearts of palm, drained and rinsed |
| ½ | cup | Canned sliced beets, drained and rinsed |
| 1 | small | Bunch arugula or watercress, washed, dried and cut into bite-size pieces (2 cups) |
| 2 | tablespoons | Extra-virgin olive oil |
| 4 | teaspoons | Lemon juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | small | Chunk (1 oz) fresh Parmesan cheese or 1 tablespoon grated Parmesan cheese |
Directions
With a sharp knife, cut hearts of palm lengthwise into quarters, then cut each piece crosswise in half; set aside. Using a small, heart-shaped cookie cutter or a small knife, cut beet slices into heart shapes; set aside.
Divide arugula between two salad plates. Arrange hearts of palm and beet hearts around and on top of arugula. In a cup, mix oil, lemon juice, salt and black pepper; drizzle over salad. Using a vegetable peeler, shave thin slices of Parmesan cheese over each salad or sprinkle with grated cheese.
Yield: 2 servings Typed in MMFormat by cjhartlin@... Source: Mr.
Food's Easy Cooking March/April 99 Magazine.
Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999