| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads bibb lettuce |
| 2 |
|
14-oz palm hearts chilled |
| 12 |
|
Pimiento, thin |
| 6 |
|
Sprigs parsley |
| 1 |
|
Shallot |
| 1/2 |
c |
Garlic vinegar |
| 1 |
T |
Lemon juice |
| 1 |
t |
Dry mustard |
| 1 |
|
Whole egg |
| 1 |
|
Egg yolk |
| 2/3 |
t |
Anchovy paste |
| 1 1/2 |
c |
Virgin olive oil |
INSTRUCTIONS
Carefully separate the leaves of Bibb lettuce and wash well in cold
water. Drain or spin dry and set aside. Drain the palm hearts and
refresh under cold water. Arrange the lettuce leaves on six chilled
salad plates. Center the palm hearts in the beds of lettuce. Pour the
dressing over the salads and garnish with pimiento slices and parsley
sprigs. Directions for Dressing: Place the shallot, garlic vinegar,
lemon juice, dry mustard, egg, egg yolk, and anchovy paste into an
electric blender or food processor. Process until thoroughly combined.
Continue processing while adding the olive oil in a thin stream until
well blended. THE PRIME RIB K STREET N.W., WASHINGTON, D.C. From the
<Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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