I’ve spoken before of my love for jarred
roasted red peppers. I consider them to
be a pantry staple and really should get to writing up a blog post about my
version of pantry staples, because you can add to that list Hearts of
Palm. Having these on hand will never
leave you in a lurch. A jar of these
will give you a delicious dip, tasty soup, and inspire a variety of salads, so you will never be caught off guard when
unexpected guests drop by. I like to
keep a dish of this marinated mixture in the fridge to add to a salad whenever
I make one. It is so delicious and so
unusual that you will feel quite special any day of the week. It is very versatile, so you can toss in, as
I often do, some quartered artichoke hearts, a tablespoon of capers, or
anything else that will take to being marinated. Use this concoction as a garnish, serve it
alone on a lettuce leaf as I’ve done here, or use it as a mix-in for a
salad. Très elegant!
Hearts
of Palm Salad with Olives and Bacon
1 (.7-ounce) package dry Italian-style salad
dressing mix
(I use Good Seasons Mild Italian)
1/3 champagne vinegar
4 tablespoons water
1/3 cup canola oil
4 oz. button mushrooms, cleaned and quartered
1 (8-ounce) jar green olives, sliced
1 (6-ounce) can sliced black olives
1 English cucumber, cubed
3 slices bacon, cooked and crumbled
Romaine leaves
In a medium bowl, whisk together the dressing
mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of
palm and mushrooms to the bowl, and stir to coat. Cover and refrigerate for at least one hour
or overnight.
Before serving, sprinkle cubed cucumber, green
olives, black olives, and bacon over the salad.
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1 comment:
I saw your salad featured on Stone Gable this morning and rushed over to check it out. This sounds fantastic. We love hearts of palm and are always looking for new ways to use them in a salad. A must try!
Sam
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