April 8, 2009
Spring has sprung, and salads are back on the table. Our bodies naturally follow a lighter diet, cleaning out our systems from winter's heartier stick-to-your-ribs meals. This salad combines the unique flavors of its components–a typically Argentinean arrangement–a composed design, a juxtaposition of tastes.
The salad contains lettuce as a base, but adds delicate slices of hard-boiled egg, wedges of red tomato, chopped celery ribs, glistening sliced hearts of palm, and topped off with thick chunks of beets.
Many of these vegetables are considered super-foods–those foods that pack an extra punch to help the body detoxify–so this salad is the perfect companion alongside a steak, or for lunch on a lighten-up day.
Easy to make, fun to arrange. Top it with a basic vinagrette, and serve.
Ensalada de Palmitos
Heart of Palm Salad
1 head of lettuce, leaves washed an torn (I used green-leaf lettuce here)
1 tomato, sliced into wedges
1 rib of celery, sliced into pieces cross-wise
1 can hearts of palm, drained
1 can cut or sliced beets, drained
1 hard-boiled egg, shelled and sliced
salt, to taste
pepper, to taste
1 teaspoon dijon mustard
1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1/4 teaspoon salt (or more to taste)
1/4 teaspoon pepper
1/4 cup olive oil
Hard boil the egg before anything else. To make the dressing, combine all the ingredients in a jar with a tight-fitting lid and shake to combine. In the bowl of your choice, place the lettuce. Add about half of the dressing and toss until the lettuce leaves are klightly coated. Layer the egg slices, then a ring of celery slices, a ring of hearts of palm slices, finishing with the beets in the center. Add the tomatoes fanning around the beets.
More photos are available on my flickr photostream, From Argentina With Love.
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