hearts of palm-endive-avocado w/ caper viniagrette

Name: Hearts of Palm-Endive-Avocado w/ Caper Viniagrette
Prep time: 5 min
Yield: 2
Cuisine: American
Ingredients: 1 cup(s) canned hearts of palm, drained and chopped, if need be; 1 - ripe avocado; 6 large endive leaves; ## CAPER VINAIGRETTE; 2 tablespoon(s) good wine vinaigrette; 1/2 teaspoon(s) coarse salt; - few grinds black pepper; 6 tablespoon(s) fruity olive oil; 1 teaspoon(s) drained capers

(1 RATING)

14 Pinches 1 Photo

Martha Price

San Jose, CA

Updated on Sep 29, 2012

This is an elegant, tasty and easy first or side course. It takes almost no time at all to prepare, but delivers a lot of flavor. Perfect with a company dinner or for the family any time. The recipe makes two servings; multiply to your need.

Rate

prep time 5 Min

cook time

method No-Cook or Other

yield 2 serving(s)

Ingredients

1 cup canned hearts of palm, drained and chopped, if need be
1 - ripe avocado
6 large endive leaves
CAPER VINAIGRETTE
2 tablespoons good wine vinaigrette
1/2 teaspoon coarse salt
- few grinds black pepper
6 tablespoons fruity olive oil
1 teaspoon drained capers

How To Make hearts of palm-endive-avocado w/ caper viniagrette

Step 1

Coarsely 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.

Step 2

Caper 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.
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