Hearts of Palm-Endive-Avocado w/ Caper Viniagrette
The recipe makes two servings; multiply to your need.
★★★★★ 1 vote5
- 1 c
- canned hearts of palm, drained and chopped, if need be
- ripe avocado
- 6 large
- endive leaves
- 2 Tbsp
- good wine vinaigrette
- 1/2 tsp
- coarse salt
- few grinds black pepper
- 6 Tbsp
- fruity olive oil
- 1 tsp
- drained capers
How to Make Hearts of Palm-Endive-Avocado w/ Caper Viniagrette
- 1Coarsely dice hearts of palm. Peel, halve, quarter then slice avocado. Combine with hearts of palm. Line two plates with endive leaves. Divide avocado mixture into two even portions and form mound in center of each salad plate.
- 2Caper Vinaigrette: As if scrambling eggs, mix vinegar, salt, pepper and olive oil in small bowl. After blending well, stir in capers.
Spoon Caper Vinaegrette sparsely over mounded salad.