Palmetto I
James Campbell
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Avocado and Hearts of Palm Salad
with Ginger Lime Dressing

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Friday, November 10, 2006

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Palmetto III
James Campbell
Buy This Art Print At AllPosters.com

 Avocado and Hearts of Palm Salad
with Ginger Lime Dressing


Gourmet's Quick Kitchen
From the Editors of Gourmet, 1996, Condé Nast Books, Random House

“Hearts of palm are a delicacy that come from the inner portion of the palmetto (palm) tree. In Florida they sometimes can be found fresh; otherwise, they are sold canned, packed in water, at most supermarkets. Their mild flavor resembles artichoke.”

1 tablespoon fresh lime juice
1/4 teaspoon minced peeled fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon cayenne
2 tablespoons vegetable oil
Bibb lettuce leaves for lining plates
1 ripe avocado (preferably California)
1/2 [of a] 14-ounce can hearts of palm,
drained and cut into 1/4-inch-thick slices
1 teaspoons sesame seeds, lightly toasted

In a bowl whisk together lime juice, gingerroot, sugar, cayenne, and salt to taste. Add oil in a stream, whisking until dressing is combined well.
Line 2 plates with lettuce. Halve avocado and discard pit. Peel avocado and cut into 1/4-inch slices. Arrange avocado slices, overlapping, on lettuce and top with hearts of palm. Drizzle salad with dressing and sprinkle with sesame seeds. Serves 2.  May be doubled.
 

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