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| |
| 1/4 cup |
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fat-skimmed chicken broth |
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| 2 Tbs |
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white wine vinegar or rice vinegar |
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| 3 Tbs |
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extra-virgin olive oil |
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| 2 Tbs |
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drained capers |
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| 2 Tbs |
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lemon juice |
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| 2 Tbs |
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minced shallots |
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| 2 tsp |
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Dijon mustard |
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| 2 |
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cans (14 to 16 oz. each) hearts of palm (packed in water) drained and rinsed |
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| 2 |
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hard-cooked large eggs, shelled (!) |
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| 1/4 cup |
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minced parsley |
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| 4 oz |
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shelled cooked tiny shrimp |
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| 1 |
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firm-ripe avocado (8 oz) |
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|
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Salt and pepper |
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| 1 |
In a bowl, mix broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard. If desired, cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, |
| 2 |
Turn over, and let stand at least 5 minutes. |
| 3 |
Separate egg yolks from whites. Chop both or finely mash with a fork; keep separate. |
| 4 |
Life hearts of palm from dressing and arrange on salad plates. Add parsley and shrimp to dressing in bowl and mix. Pit, peel, and thinly slice avocado; arrange on salads. Spoon shrimp and all the dressing over the hearts of palm and avocado. Sprinkle with egg whites, then yolks. Add salt and pepper to taste. |
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| Servings: 6 |
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| Recipe Source |
Source: Sunset Cookbook |
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