Hearts Of Palm Salad With Citrus Marinade Recipe - Cooking Index
Marinade | ||
1/3 cup | 78ml | Fresh orange juice |
1/4 cup | 59ml | Fresh lime juice |
3 tablespoons | 45ml | Olive oil |
1 tablespoon | 15ml | Balsamic vinegar |
1 1/2 teaspoons | 7.5ml | Dijon mustard |
1 | Garlic clove - minced | |
2 teaspoons | 10ml | Chopped fresh green chile pepper |
1 teaspoon | 5ml | Ground coriander |
Salt - to taste | ||
Freshly-ground pink peppercorns - to taste | ||
Salad | ||
2 cups | 474ml | Thinly-sliced hearts of palm - fresh, or canned, |
Drained | ||
4 cups | 440g / 15oz | Mixed greens |
1 tablespoon | 15ml | Chopped chives |
2 tablespoons | 30ml | Ciced red onion |
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.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe adapted from Mark Militello, Mark's Place - From the TV FOOD NETWORK - (Show # CL-9062 broadcast 02-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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