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Hearts Of Palm Salad

1/4 cup    fat-skimmed chicken broth  
2 Tbs    white wine vinegar or rice vinegar  
3 Tbs    extra-virgin olive oil  
2 Tbs    drained capers  
2 Tbs    lemon juice  
2 Tbs    minced shallots  
2 tsp    Dijon mustard  
2   cans (14 to 16 oz. each) hearts of palm (packed in water) drained and rinsed  
2   hard-cooked large eggs, shelled (!)  
1/4 cup    minced parsley  
4 oz    shelled cooked tiny shrimp  
1   firm-ripe avocado (8 oz)  
  Salt and pepper  
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.
Servings: 6
 Recipe Source

Source: Sunset Cookbook