luvcookin posted 03-09-99 8:04 PM
Hearts Of Palm Salad
1 tbls. each tarragon vinegar and
fresh lime or lemon juice
2 tsp. Dijon mustard
1 clove garlic minced
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp dried tarragon
Dash cayenne pepper
2 tbls. olive oil
1/4 cup vegetable oil
1 can (14-oz.) hearts of palm, drained and
sliced in 1/4-inch-thick rounds
6 oz. small peeled, cooked shrimp
1 head romaine lettuce
1 medium tomato, cut in wedges, for garnish
1 hard-cooked eggs, sliced, for garnish
In a medium bowl mix vinegar, lime juice,mustard, garlic, salt, sugar, tarragon, and cayenne. Using a wisk or fork, gradually beat in oils until mixture is slightly thickened and well blended. Lightly mix in hearts of palm and shrimp. Cover and refrigerate for 1 to 2 hours to blend flavors.
Line salad bowl or individual salad plates with outer
leaves of romaine. Shred inner leaves and use to top whole
leaves.
To serve, spoon hearts of palm mixture on bed of whole and shredded romaine. Garnish with tomato wedges and egg slices.
Serves 4.