My Quest...

I have told you before that Mr. Everyday is a huge fan of hearts of palm, and I'm always looking for new ways to use them. Most recently I shared my Asparagus Salad that included them and was a huge hit for his birthday celebration. Well, since stumbling upon that recipe I have found myself scouring every source I have for more and more...almost to the point of obsession. I guess it's evidence to the fact that I've started to enjoy them just as much as he does! Plus, I have found that 95% of the recipes out there including them are salads, and in this extra hot summer, I can't get enough "meal" salads as I like to call them. Ones that are filled with light, fresh ingredients but are still filling enough when you're starving at the end of the day. We are big salad eaters all 12 months on the calendar, but especially this time of the year. But when I found this, not only was I excited because of the hearts of palm, but also because of the homemade dressing. One word: Horseradish. Are you a fan? Well, we love the stuff and I don't get to use it nearly enough. It's one of those condiments I always have in my fridge because when we do use it, or I cook with it, it seems to be in small amounts. This is an easy "assemble and eat" salad with a delicious creamy dressing, but it is also a stunner on a plate! Absolutely beautiful! Don't be surprised to see more recipes with hearts of palm on here...after all my quest is an ongoing one!

Hearts of Palm and Beet Salad with Horseradish Dressing Adapted from Cooks.com
 1 (10 oz) can hearts of palm, drained
1 (15 oz) can sliced beets ( non pickled), drained
Leaf Lettuce, washed and dried
1/2 tsp Lemon Pepper seasoning
Salt to taste
Dressing:
9 TBS heavy cream
3 TBS lemon juice
3 tsp prepared horseradish, or more to taste
3 TBS olive oil
Salt and Pepper to taste

Arrange lettuce leaves on large dinner plates covering bottom. Arrange a layer of sliced beets around the plate. Slice hearts of palm into 1/2 inch pieces. Arrange hearts of palm around beets and in center. Season with lemon pepper and salt. In a small bowl whisk together cream, lemon juice, horseradish, salt and pepper until frothy. Slowly add olive oil, one drop at a time, to the cream mixture, whisking continuously, until well combined. Drizzle salads with dressing and allow to sit 5 minutes for flavors to absorb. Serve extra dressing on side.

Makes 2 dinner or 4 side salads

Shared on The Country Cook Aug. 10, 2012
Shared on Lemon Sugar Aug. 11, 2012 
Shared on Make Ahead Meals Aug. 13, 2012

Salad at Very Good Recipes

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