| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Garlic clove |
| 1/4 |
c |
Fresh coriander; washed and spun dry |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Olive oil |
|
|
A; (14-ounce) can |
|
|
; hearts of palm, |
|
|
; drained |
| 4 |
|
California firm-ripe avocados |
| 1 |
sm |
Red onion; sliced thin |
|
|
Boston lettuce leaves; (from about 2 heads) |
INSTRUCTIONS
FOR VINAIGRETTE
FOR SALAD
Make vinaigrette:
In a blender puree garlic and coriander with lemon juice, sugar, and
salt. With motor running add oil in a stream, blending until dressing
is emulsified.
Make salad:
Cut hearts of palm and avocado into 3/4-inch cubes and in a large
bowl with a rubber spatula gently toss with onion and vinaigrette
until combined well.
Line 8 salad plates with lettuce leaves and mound avocado mixture on
top.
Serves 8.
Gourmet January 1995
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