| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
10 |
Servings |
INGREDIENTS
| 2 |
cn |
(1-lb) hearts of palm; drained |
| 1 |
pt |
Cherry tomatoes; halved |
| 2/3 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Sherry wine vinegar |
| 1 |
|
Clove garlic; finely minced |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Caribe (crushed N. New Mexico hot red chile) |
| 1 |
|
Head boston lettuce |
| 1 |
|
Head red leaf lettuce |
INSTRUCTIONS
Place hearts of palm and tomatoes in a medium bowl. Combine oil, vinegar,
garlic, salt and caribe; pour over vegetables and stir gently to coat
evenly. Let stand at room temperature throughout the day, stirring often
and spooning dressing over vegetables. About 2 hours before serving, cover
and refrigerate. To serve, arrange Boston and leaf lettuce leaves around
edge of a large platter. Place hearts of palm spoke-fashion around edge;
place tomatoes in center. Drizzle all with dressing and serve. Makes about
10 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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