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Hearts of Palm and Beet Spring Salad https://www.metro.ca/userfiles/image/recipes/hearts-palm-salad-11874.jpg PT30M PT00M PT30M
Make quick pickled shallots by tossing together the shallots, salt and vinegar in a small glass bowl and letting them sit for 30 minutes.Peel beets and slice into wedges. Steam until fork tender, about 15-20 minutes and let them cool.Make the vinaigrette by whisking the garlic, honey lemon juice, vinegar and salt and pepper with the olive oil. Stir in the chives.To assemble the salad, start with a base of the butter lettuce and chicory mixed together.Layer the beets, hearts of palm and avocado over the greens.Top with the pickled shallots and microgreens and serve with the chive vinaigrette.
6-8
0 0 0 0
1 head of butter lettuce 1 head of chicory (or frisée) 1 can of Crown sliced hearts of palm 1 avocado, sliced 1 cup (250 mL) microgreens Quick Pickled Shallots Chive Vinaigrette Quick Pickled Shallots 2 large shallots, thinly slices 1/2 cup (125 mL) white wine vinegar 1 teaspoon (5 mL) kosher salt For the chive Vinaigrette 1 small garlic cloves, minced 1 teaspoon (5 mL) honey 1 teaspoon (5 mL) lemon juice 2 tablespoons (30 mL) white wine vinegar 1/2 teaspoon (2,5 mL) kosher salt 3 tablespoons (45 mL) minced chives Fresh cracked pepper to taste 2 large beets
Hearts of Palm and Beet Spring Salad

Hearts of Palm and Beet Spring Salad

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6-8
Accompaniments
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    head of butter lettuce
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  • 1
    head of chicory (or frisée)
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  • 1
    can of Crown sliced hearts of palm
  • 1
    avocado, sliced
  • 1 cup
    (250 mL)
    microgreens

  • Quick Pickled Shallots

  • Chive Vinaigrette

  • Quick Pickled Shallots
  • 2
    large shallots, thinly slices
  • 1/2 cup
    (125 mL)
    white wine vinegar
  • 1 teaspoon
    (5 mL)
    kosher salt

  • For the chive Vinaigrette
  • 1
    small garlic cloves, minced
  • 1 teaspoon
    (5 mL)
    honey
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  • 1 teaspoon
    (5 mL)
    lemon juice
  • 2 tablespoons
    (30 mL)
    white wine vinegar
  • 1/2 teaspoon
    (2,5 mL)
    kosher salt
  • 3 tablespoons
    (45 mL)
    minced chives

  • Fresh cracked pepper to taste
  • 2
    large beets
Imprimer ma sélection

Preparation

Make quick pickled shallots by tossing together the shallots, salt and vinegar in a small glass bowl and letting them sit for 30 minutes.

Peel beets and slice into wedges. Steam until fork tender, about 15-20 minutes and let them cool.

Make the vinaigrette by whisking the garlic, honey lemon juice, vinegar and salt and pepper with the olive oil. Stir in the chives.

To assemble the salad, start with a base of the butter lettuce and chicory mixed together.

Layer the beets, hearts of palm and avocado over the greens.

Top with the pickled shallots and microgreens and serve with the chive vinaigrette.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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