Serving
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Palm Hearts with Watercress
Brazil
  -   Salada de Agrião e Palmito
Serves
Effort:
Sched:
DoAhead:  
10 salad  
**
20 min  
Most
This salad presents an interesting mix of semi-exotic (but easy to find) ingredients. It's attractive, delicious, and sure to get comments. This has to be a built salad, if you just toss it, the watercress rises to the top and everything else sinks to the bottom.




12
1
16
8
12
3
-----
1
1/2
1/4
1/2
1/4
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oz
#

oz

T
---
cl
c
c
t
t
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Watercress
Hearts of Palm (1)
Cherry Tomatoes
Bell Pepper, yellow
Quail Eggs (2)  
Parsley
-- Dressing
Garlic
Olive Oil, ExtV
Wine Vinegar, white
Salt
Pepper
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Make   -   (20 min)
  1. Remove overly large stems from WATERCRESS and chop rather large.
  2. Drain PALM HEARTS and cut into 1 inch segments.
  3. Cut TOMATOES in half crosswise.
  4. Char the BELL PEPPER using your propane torch. Brush the skin off under cold running water. Cut into narrow strips about 1 inch long.
  5. Hard boil and peel QUAIL EGGS (unless using canned). Cool and cut in half crosswise.
  6. Chop PARSLEY small.
  7. Whether building in a single large bowl or in individual salad bowls, first set down a layer of Watercress, then Bell Pepper and Tomatoes. Follow with Palm Hearts and then Quail Eggs. sprinkle Parsley over the top.
  8. Make Dressing:   Crush GARLIC and chop very fine. Mix together all Dressing Items in a jar.
  9. When ready to serve, shake the jar vigorously and pour the dressing over the salad.
NOTES:
  1. Hearts of Palm:   These can be found in cans (or in jars at a higher price) in the "exotics" section of many markets. 1 pound is about what you get in a 28 oz can. For details see our Hearts of Palm page.
  2. Quail Eggs:   These tiny eggs are carried by just about every market serving an Asian community here in Los Angeles. They are available fresh in tiny plastic egg trays, and hard cooked and shelled in cans (about 24 to a can). If unavailable use the smallest chicken eggs and cut them into quarters. For details see our Quail Eggs page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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