Salad 'Two Hearts' with Artichoke and Palm Hearts
Appetizers | Brazilian cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Salad 'Two Hearts' with Artichoke and Palm Hearts
Ingredients
- Meyer Lemon Juice - 2 tablespoons
- Dijon Mustard - 2½ teaspoons
- Garlic - 1 clove
- Olive Oil - 6 tablespoons
- Canned Palm Hearts - 14.1 oz
- Eel - 1 head
- Canned White Asparagus - 14.1 oz
- Marinated cherries - 12 pieces
Step by Step guide
Step 1
In a small bowl, mix the mustard, lemon juice, and minced garlic. Gradually whisk in the olive oil. Season with salt and pepper.
Step 2
Slice the palm hearts into thin rounds and quarter the artichokes, then add them to the dressing. Gently mix and let sit at room temperature for 20 minutes to 4 hours, stirring occasionally.
Step 3
Line 6 plates with lettuce leaves. Top with the salad and garnish with halved cherry tomatoes. Drizzle with the remaining dressing and serve.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.