Hearts of palm salad #1

6 Servings

Ingredients

Quantity Ingredient
2 Heads bibb lettuce
2 cans (14-oz) palm hearts; chilled
12 slices Pimiento; thin
6 larges Sprigs parsley
1 Shallot
½ cup Garlic vinegar
1 tablespoon Lemon juice
1 teaspoon Dry mustard
1 Whole egg
1 Egg yolk
⅔ teaspoon Anchovy paste
1½ cup Virgin olive oil

Directions

DRESSING

Carefully separate the leaves of Bibb lettuce and wash well in cold water.

Drain or spin dry and set aside. Drain the palm hearts and refresh under cold water. Arrange the lettuce leaves on six chilled salad plates. Center the palm hearts in the beds of lettuce. Pour the dressing over the salads and garnish with pimiento slices and parsley sprigs. Directions for Dressing: Place the shallot, garlic vinegar, lemon juice, dry mustard, egg, egg yolk, and anchovy paste into an electric blender or food processor.

Process until thoroughly combined. Continue processing while adding the olive oil in a thin stream until well blended.

THE PRIME RIB

K STREET N.W., WASHINGTON, D.C. From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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